If spicy foods don’t agree with you, dip catfish in your favorite vinaigrette dressing instead of hot sauce.

Makes 6 servings

Crispy Catfish

Ingredients

  • ¾ teaspoon salt
  • 6 (4-ounce) catfish fillets
  • ¼ cup hot sauce
  • 2 cups crushed corn flakes
  • 2 tablespoons extra-virgin olive oil

Instructions

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.

Nutrition

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

Ingredients

  • 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)

Instructions

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.

Nutrition

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