Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/4817/
Bistro Catfish with Spinach
U.S. Farm-Raised Catfish contains important omega-3 fatty acids
Yield: 2 servings
Ingredients
| 2 |
|
U.S. Farm-Raised Catfish fillets (about 6 oz. each)
|
|
|
| 1/4 |
cup |
chopped sun-dried tomatoes packed in oil
|
|
|
| 2 |
tablespoons |
oil from the sun-dried tomatoes jar
|
|
|
| 2 |
cloves |
garlic, crushed
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
black pepper
|
|
|
| 5 |
oz. |
fresh spinach, cleaned
|
|
|
Directions:
1. In a chicken fryer or a soup pot, heat the 2 tablespoons oil over medium heat and saute the garlic for 1 to 2 minutes, until golden.
2. Sprinkle both sides of the fish with salt and pepper. Place the fish skin side down in the pan and cover. Cook for 8 to 10 minutes, or until the fish flakes easily with a fork.
3. Add the spinach and sun-dried tomatoes. Cover and cook for 1 to 2 minutes, or until the spinach wilts but is still bright green.
4. Place the spinach on a serving plate and top with the catfish fillets. Drizzle with the pan drippings and serve.
Source: The Catfish Institute
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/4817/