Recipe by ratherbeswimmin'
One of my favorites from Mr. Food. Very simple and delicious.
Top Review by Nimita Patel
My boyfriend wanted some catfish, and this recipe seemed simple enough, while using yummy ingredients. What a success- he raved about the appearance and taste for hours! To top it all off, this recipe seems much healthier than the other catfish recipes out there! **I've been cooking this for 5 years now- I'm now married to said boyfriend, and I make the recipe from heart now- but I wanted to suggest a few changes- 1. I brush some of the sundried tomato oil on the fish, rather than just in the the pan. 2. I sprinkle a seasoning salt rather than salt and pepper. 3. I don't cover the catfish anymore- I like to get them a little brown by leaving it uncovered on high heat 1-2 minutes. 4. I cover the catfish with the spinach-tomato mixture, like the pictures show.
- 1⁄4 cup chopped sun-dried tomato packed in oil, drained with 2 tablespoons oil reserved
- 2 cloves garlic, minced
- 2 (6 ounce) catfish fillets
- salt and pepper
- 1 (10 ounce) package fresh spinach, cleaned
Directions See How It's Made
- Heat 2 tablespoons reserved oil in a large skillet, over medium heat.
- Saute garlic for 1 to 2 minutes or until golden.
- Sprinkle both sides of the fish with salt and pepper.
- Place fish in the skillet; cover, and cook for 8 to 10 minutes, or until fish flakes easily with a fork.
- Add the spinach and sun-dried tomatoes to the skillet.
- Cover and cook for 1 to 2 minutes, or until spinach is wilted but still bright green.
- Place the spinach on a serving plate; top with fish fillets.
- Drizzle pan drippings on top and serve.