My Recipe Box

Pan-Seared Catfish with Creamy Greens

RATE IT

Serves 2

  • by Ivy Manning from Fine Cooking
    Issue 119

Paprika, celery salt, and cayenne make a bright, slightly spicy rub for this mild fish.

  • Kosher salt
  • 1-1/4 lb. fresh curly kale or mustard greens (about 2 bunches)
  • 3 Tbs. canola oil
  • 1 medium shallot, thinly sliced (1/2 cup)
  • 2 large cloves garlic, thinly sliced
  • 1/2 cup crème fraîche or sour cream
  • Freshly ground black pepper
  • 1-1/4 tsp. sweet paprika
  • 1/2 tsp. celery salt
  • 1/8 tsp. cayenne
  • 2 6-oz. catfish fillets
  • 1-1/2 tsp. fresh lemon juice

Bring a large heavy-duty pot of well-salted water to a boil. Meanwhile, tear the kale leaves from their ribs. Discard the ribs and tear the leaves into bite-size pieces. Wash well. Cook the greens in the boiling water until tender, about 5 minutes. Drain in a large-mesh sieve, pressing firmly on the greens with the back of a large spoon to extract as much liquid as possible.

Using the same pot, heat 1 Tbs. of the oil over medium heat. Add the shallot and garlic and cook, stirring constantly with a wooden spoon, until tender but not browned, about 2 minutes. Return the greens to the pot, add the crème fraîche, and toss with tongs to combine. Season totaste with salt and pepper;  remove from the heat, cover, and keep warm.

In a small bowl, combine the paprika, celery salt, cayenne, and 1/4 tsp. each salt and pepper. In a heavy-duty 12-inch nonstick skillet, heat the remaining 2 Tbs. oil over medium-high heat. Brush the catfish with the lemon juice and sprinkle both sides evenly with the spice mixture. Put the fish in the pan, reduce the heat to medium, and cook until browned, 4 minutes. Carefully flip the fish with a spatula and cook until it flakes easily when tested with a fork, 3 to 4 minutes. Serve the fish over the greens.

nutrition information (per serving):
Calories (kcal): 650; Fat (g): 48; Fat Calories (kcal): 430; Saturated Fat (g): 16; Protein (g): 37; Monounsaturated Fat (g): 21; Carbohydrates (g): 19; Polyunsaturated Fat (g): 8; Sodium (mg): 1190; Cholesterol (mg): 130; Fiber (g): 5;

Photo: Scott Phillips

This was really quick and simple to prepare, but very, very tasty indeed. I used tilapia instead of catfish as it's more readily available where I live, and its also a nice mild fish ideal for spicing up. In all other ways I followed the recipe, using mustard greens and crème fraîche as listed. The men in my household are neither fish fans nor fond of leafy greens, and it's a challenge to get my teen son to even try greens. Both guys really enjoyed this dish, and commented that the greens being eaten with the fish (I served the filets atop the greens as suggested) were what made the whole meal so tasty. All plates were wiped clean, and believe me, that almost never happens when I serve something like mustard greens. Don't skimp on any of the ingredients, and be sure to use every bit of the spices on the filets. You won't be disappointed.

This recipe was delicious! Not much of a catfish or green person but every bit was gone. I've made it several times since and the family loves it.

My husband and I enjoyed this recipe. I agree that farm raised catfish can be tasteless. However, Whole Foods tends to have very good fish even farm raised. Instead of kale (my husband dislikes), I steamed some red swiss chard and then followed the recipe as printed. My husband ,who tends to be a picky vegetable eater, cleaned his plate. Not my favorite Ivy Manning recipe but definitely worth a look.

Ok, so I rarely do this but could not let this one pass. This recipe is terrible. What a way to waste a perfectly beautiful bunch of kale. And now I know why I haven't bought catfish in such a long time: it was tasteless even with the spices in this recipe. I definitely will follow my instinct the next time about buying ANY "farmed fish" which I believe is the only way to buy catfish nowadays (but I certainly may be wrong on this one). Even so, if you read this review, be warned. Now on to the "apple cider glazed chicken" in this section.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More