Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds

Pan Seared Cat Fish with Red Roasted Red Pepper Lime Sauce and Toasted Sunflower Seeds
10 Ingredients
  • 1 tablespoon olive oil
  • 2 1/2 pounds catfish fillets, or any white-fleshed fish fillets, about 5 ounces each
  • Salt and freshly ground black pepper
  • 1 1/2 cups chopped roasted red peppers
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 cup sunflower seeds, toasted
Nutrition
406
20% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

34% 22

Saturated

22% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

2% 6

Carbs (net)

- 5

Fiber

5% 1

Sugars

- 2

Sugars, added

- 0

Protein

89% 45

Cholesterol

52% 156

Sodium

34% 813

Calcium

4% 44

Magnesium

17% 73

Potassium

21% 1003

Iron

9% 2

Zinc

15% 2

Phosphorus

88% 614

Vitamin A

9% 81

Vitamin C

99% 89

Thiamin (B1)

12% 0

Riboflavin (B2)

21% 0

Niacin (B3)

41% 7

Vitamin B6

48% 1

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

340% 8

Vitamin D

4% 1

Vitamin E

31% 5

Vitamin K

14% 17
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