Spinach Catfish Skillet Recipe

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"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!"
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 1 servings


  • 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


  1. 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.
  2. 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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wrenjen523 52051
Reviewed Jan. 11, 2014

"This was very good. Because I don't like cooked carrots, I didn't have any but I can only imagine they would be an appetizing addition for someone who did like them. Very easy."

jackteague 85102
Reviewed Mar. 27, 2008

"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!"

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