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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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Nestled in a skillet with colorful, nutritious carrots and spinach, this catfish fillet comes out perfectly moist. This meal is no more trouble than heating a frozen dinner, but it tastes much better! Ingredients:
20 baby carrots |
4 teaspoons vegetable oil |
1/2 cup sliced onion |
2 catfish fillets (6 ounces each) |
2 packages (6 ounces each) fresh baby spinach |
1/4 cup white wine vinegar |
1/2 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. Remove fish and set aside.
2. Add spinach, in batches, stir-frying until slightly wilted. Return fish to skillet. Sprinkle with vinegar and sugar. Cover and cook for 5 minutes or until fish flakes easily with a fork. Remove to a warm serving dish; spoon pan juices over fillets. Yield: 2 servings.
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