Bistro Catfish with Spinach

U.S. Farm-Raised Catfish contains important omega-3 fatty acids

Yield: 2 servings

Ingredients

Add U.S. Farm-Raised Catfish fillets (about 6 oz. each) to shopping list 2 U.S. Farm-Raised Catfish fillets (about 6 oz. each)

Add chopped sun-dried tomatoes packed in oil to shopping list 1/4 cup chopped sun-dried tomatoes packed in oil

Add oil from the sun-dried tomatoes jar to shopping list 2 tablespoons oil from the sun-dried tomatoes jar

Add garlic, crushed to shopping list 2 cloves garlic, crushed

Add salt to shopping list 1/4 teaspoon salt

Add black pepper to shopping list 1/4 teaspoon black pepper

Add fresh spinach, cleaned to shopping list 5 oz. fresh spinach, cleaned

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Directions:

1. In a chicken fryer or a soup pot, heat the 2 tablespoons oil over medium heat and saute the garlic for 1 to 2 minutes, until golden.

2. Sprinkle both sides of the fish with salt and pepper. Place the fish skin side down in the pan and cover. Cook for 8 to 10 minutes, or until the fish flakes easily with a fork.

3. Add the spinach and sun-dried tomatoes. Cover and cook for 1 to 2 minutes, or until the spinach wilts but is still bright green.

4. Place the spinach on a serving plate and top with the catfish fillets. Drizzle with the pan drippings and serve.

Source: The Catfish Institute

Please note that some ingredients and brands may not be available in every store.

Clarks Market Recipes

https://www2.clarksmarket.com/Recipes/Detail/4817/Bistro_Catfish_with_Spinach

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Clarks Market Recipes

Bistro Catfish with Spinach

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Ingredients

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Clarks Market Recipes