Total Time: 10 minPrep: 5 minCook: 5 minYield: 2Level: easy
Pat the fish dry and lightly salt.
Heat extra virgin coconut oil over medium-high heat and sauté shallot about 30 seconds.
Add butter. When the butter is completely melted add the catfish.
Let fry about 4 minutes on each side. If the fish is really sticking to the pan, it’s probably not ready to flip yet.
Remove the fish from the skillet.
Turn heat down to medium and add lemon juice.
Scrape up the crispy bits from the bottom of the pan then add coconut milk. Let boil about 3 minutes, stirring occasionally, until sauce thickens. Pour over catfish. Garnish with chives.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.