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 User ID: 7407554 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 User ID: 1871125 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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