Hawaiian Catfish and Shrimp with Argula, Pineapple and Mangos

Photo by: Homemade Delish
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by Homemade Delish

over 2 years ago

This recipe was entered in the contest for Your Best Mango Recipe.


This recipe was entered in the contest for Your Best Arugula Recipe.


I was at the Philadelphia International Flower Show this week and got very inspired to cook something Hawaiian. I marinated the Shrimp and Catfish in a Hawaiian Marinade and let it set for 30 min. This was by far the lightest most tasty and juiciest meal. Great for a summer dinner and a light awesome lunch for next day leftovers

Serves 4

  • 1 1/2 pound Catfish
  • 1 pound Jumbo Tiger Shrimp
  • 12 ounces Hawaiian Marinade
  • 1 bunch Baby Argula
  • 2 Mangos
  • 1 Pineapple
  • 1/2 cup Orange Juice
  • dashes Salt & Pepper
  • dashes Sugar
  • bunches Cabbage mix with carrots
  • 4 tablespoons Balsamic Vinegar
  • 2 tablespoons Olive Oil
  • 2 teaspoons Butter
  • 1 Lemon

I marinated the Shrimp and Catfish in a Hawaiian Marinade and let it set for 30 min While the fish was marinating I began to prepare the salad. Prepare Orange Juice, balsamic vinegar, Salt, Pepper and a little dash of sugar for dressing Take Baby Argula, cabbage, carrots, Cut Pineapple and Mangos Mix salad with salad dressing After the Fish was done marinating I put it in the hot skillet with some olive oil and a little butter Squeeze a fresh lemon on top for taste

Edamam

Nutrition Info:

PER SERVING:

  • 612 calories
  • 21g total fat
  • 5g saturated fat
  • 242mg cholesterol
  • 856mg sodium
  • 65g carbohydrate (7g dietary fiber, 51g sugar)
  • 45g protein
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