Spinach Catfish Skillet Recipes

SEARED CATFISH CREOLE

Steps:

• Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
• Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

BLACKENED CATFISH

Steps:

• To serve, sprinkle with fresh parsley and serve with lemon wedges. Enjoy!

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

SKILLET CATFISH

Steps:

• In a shallow dish, combine cornbread mix and seafood seasoning. Add catfish, one fillet at a time, and turn to coat., In a lightly oiled large nonstick skillet, cook fillets in batches over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork.

SPINACH CATFISH SKILLET

Steps:

• 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. , Cover and cook for 5 minutes or until fish flakes easily with a fork. Serve with pan juices.

CATFISH WITH MUSHROOM AND SPINACH STUFFING

Steps:

• Preheat oven to 450 degrees F and place oven rack in upper third of oven.
• To make the stuffing, in a large skillet heat butter and oil over medium heat.
• Add shallots and saute until softened, not brown, about 2-3 minutes.
• Add mushrooms and saute until tender and most liquid has evaporated, 5-8 minutes.
• Add wine and stir until almost all evaporated.
• Sprinkle mushrooms with flour and stir well to incorporate, 2-3 minutes.
• Raise heat to high, toss in the spinach and add cream to skillet cooking to a boil, stirring constantly until thickened.
• Remove from heat and stir in lemon juice, cayenne, cashews and salt.
• Mix well, as the mixture will be somewhat thick, taste, and adjust salt if necessary, keeping in mind that if you are using salted cashews you may need less salt.
• Butter or spray a baking dish and divide stuffing into two separate mounds and top each with a catfish fillet.
• Sprinkle fillets with breadcrumbs if using, then drizzle with melted butter.
• Bake in upper third of oven for 15-20 minutes, until fish flakes easily around the edges.
• Serve with lemon wedges.

CATFISH PICCATA

Steps:

• Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.

BISTRO CATFISH

Steps:

• Heat 2 tablespoons reserved oil in a large skillet, over medium heat.
• Saute garlic for 1 to 2 minutes or until golden.
• Sprinkle both sides of the fish with salt and pepper.
• Place fish in the skillet; cover, and cook for 8 to 10 minutes, or until 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 spinach is wilted but still bright green.
• Place the spinach on a serving plate; top with fish fillets.
• Drizzle pan drippings on top and serve.

SKILLET FISH WITH SPINACH

Steps:

• Sprinkle fillets with seafood seasoning. In a large skillet, cook fillets in oil and butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add mushrooms to the skillet; cook, uncovered, for 2-3 minutes or until tender. Add spinach and broth; cook 3-4 minutes longer or until spinach is heated through. Season with salt and pepper. Serve with fish.