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Spinach Catfish Skillet Recipe

"Nestled in a skillet with colorful nutritious carrots and spinach, this catfish fillet comes out perfectly moist," reports Sharon McComas of Kansas City, Missouri. "This skillet supper is no more trouble than heating a frozen dinner—and it tastes so much better!"

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Spinach Catfish Skillet Recipe

Prep/Total Time: 15 min.

Yield: 1 Servings

5 10 15

Ingredients

10 baby carrots
2 teaspoons canola oil
1/4 cup thinly sliced onion
1 catfish fillet (about 6 ounces)
1 package (6 ounces) fresh baby spinach
2 tablespoons white wine vinegar
1/4 teaspoon sugar

Directions

In a large skillet, stir-fry carrots in oil for 1-2 minutes or until crisp-tender. Add onion; cook and stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Add spinach. Sprinkle with vinegar and sugar.
Cover and cook for 5 minutes or until fish flakes easily with a fork. Serve with pan juices. Yield: 1 serving.

Originally published as Spinach Catfish Skillet in Taste of Home April/May 2001, p11

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Spinach Catfish Skillet

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(1-1) of 1 reviews

Reviewed on Mar. 27, 2008 by jackteague

This recipe has become one of my staples. Who would have thought--especially in the South--carrots, spinach and catfish would combine for such an absolutely delicious dish? Almost as appetizing as sliced bread!