If spicy foods don’t agree with you, dip catfish in your favorite vinaigrette dressing instead of hot sauce.
Makes 6 servings
- ¾ teaspoon salt
- 6 (4-ounce) catfish fillets
- ¼ cup hot sauce
- 2 cups crushed corn flakes
- 2 tablespoons extra-virgin olive oil
Sprinkle salt evenly over fish. Place in a baking dish; top with hot sauce, turning to coat all sides. Chill 1 hour.
Dredge fish in corn flakes. Arrange fish fillets on a baking sheet coated with cooking spray. Drizzle oil evenly over fish.
Bake at 425° for 10 minutes. Broil on high for 4 minutes or until golden brown and fish flakes with a fork. Serve with Collard Greens with a Kick, if desired.
Per serving (fish only): Calories: 185; Carbohydrate: 9g; Fat: 8g; Saturated Fat: 1.5g; Cholesterol: 66mg; Protein: 19.3g; Fiber: <1g; Sodium: 807mg; Calcium: 18mg.
Collard Greens with a Kick
- 3 strips uncooked bacon, chopped
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 (16-ounce) package pre-washed collard greens
- 2 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon sugar
- 1 jalapeno pepper, halved (optional)
Sauté bacon in a Dutch oven over medium-high heat 10 minutes or until crisp. Add onion and garlic; sauté 2 minutes or until tender. Add collard greens, next 4 ingredients, and if desired, jalapeno pepper, stirring to combine. Bring to a boil; reduce heat, and simmer 30 minutes or until greens are tender. Serve with a slotted spoon.
Per serving (collard greens): Calories: 53; Carbohydrate: 8g; Fat: 1.5g; Saturated Fat: 0.5g; Cholesterol: 3mg; Fiber: 1.1g; Protein: 3.5g; Sodium: 251mg; calcium: 118mg