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

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

  • 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.

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Spinach Catfish Skillet

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MY REVIEW
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."

MY REVIEW
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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Wine Pairings

Light-Bodied White Wine

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