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  • Chef Heather (Food on the Table)

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Bistro Catfish

4.5
(2)
original
Bistro Catfish
Servings:
4
Ready In:
30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 1/2 (cup) chopped sun-dried tomatoes packed in oil, drained
  • 2 (tablespoon) reserved oil (from tomatoes)
  • 3 (clove) garlic, minced
  • 4 catfish fillets, about 6 ounces each
  • 2 (bunch) fresh spinach, cleaned
  • (to taste) salt and pepper

Directions

  1. In a large deep skillet, heat the 2 tablespoons reserved oil over medium heat; saute the garlic for 1 to 2 minutes, until golden.
  2. Sprinkle both sides of the fish with salt and pepper. Place the fish in the skillet, cover, and cook for 8 to 10 minutes, or until the fish flakes easily with a fork. Add the spinach and sun-dried tomatoes to the skillet. Cover, and cook for 1 to 2 minutes, or until the spinach wilts but is still bright green.
  3. Place the spinach on a serving plate and top with the fish fillets. Drizzle with the pan drippings, and serve.

Comments

  • Angela
    Angela

    My fish will not cook all the way! It's been in the pan over medium heat for at least 15 minutes now and instead of flaking it's just falling apart into yucky pieces of mush. :(

    2 months ago
  • Angela
    Angela

    Oh, how disappointing. I was really looking forward to this one. What didn't stick to the pan seemed to never cook all the way through. I used swai instead of catfish because it was cheaper and I thought they were similar enough to be able to substitute. Maybe that was my mistake. I also tried turning the fish because I thought that would help it cook, but that's when it started falling apart. We ended up getting a pizza for dinner. Did I mess it all up or what??

    2 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Hi Angela. I'm sorry to hear that this recipe did not work out for you. You were right that swai fish is a great substitute for catfish and should cook in the same amount of time. The time listed above should have cooked the fish at medium to medium-high heat. One tip when pan cooking anything (meat, fish, veggies) is that you don't want to over crowd your pan. This will cause extra moisture in the pan and will cause your food to get soft and mushy; it will also take longer to cook. So depending on the size of your fish and your pan you may need to cook the fish in batches. Also, if you were not using non-stick pans, you may need additional oil to cook this recipe. Another option, if you wanted to try this recipe again, is to bake the fish in the oven. Lightly oil a 9x13 inch pan. Place the fish in the pan and bake for 15 minutes in a preheated 350 degree oven. For the remainder of the recipe, simply saute the veggies as directed.

    2 months ago
  • Angela
    Angela

    Those sound like great tips. My non-stick pan probably was too small, so if I do ever get brave enough to try this again, I'll most likely bake it as you directed. Thank so much for the advice! Knowing those things will probably help me with other recipes in the future, too. :)

    2 months ago

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