Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/4817/Bistro_Catfish_with_Spinach
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) | ||
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| 1/4 | cup | chopped sun-dried tomatoes packed in oil | |
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| 2 | tablespoons | oil from the sun-dried tomatoes jar | |
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| 2 | cloves | garlic, crushed | |
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| 1/4 | teaspoon | salt | |
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| 1/4 | teaspoon | black pepper | |
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| 5 | oz. | fresh spinach, cleaned | |
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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.
Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/4817/Bistro_Catfish_with_Spinach
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