Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan. Add olive oil, onion, bell pepper, celery, and thyme to drippings in pan; cook 5 minutes or until vegetables are crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Stir in corn, red pepper, and 1/4 teaspoon salt. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Stir in bacon.
Combine remaining 1/4 teaspoon salt, paprika, and black pepper in a small bowl. Rub spice mixture evenly over fish. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add fish to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with corn mixture.
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This was delicious -- a fantastic fresh take on traditional Southern flavors. Highly recommended. I used bass we caught ourselves for the fish and smoked spanish paprika instead of regular sweet paprika. Even though I only had 12 oz of fish, I went ahead and used one strip of bacon all the same. The hash needed a little more salt, I thought, but that is typical for CL. Served with a green salad with cranberries, and a fruit salad of melon, lime juice, mint, and chili flakes for dessert.
This was really tasty and flavorful!! I used tilapia instead of catfish. The seasoning on the fish is so good! I'll use that rub again and again. And something about corn and bacon just works perfectly. My kids loved it too!! The tomato and zucchini salad on the side wasn't really worth it. We all ate it, the flavor was fine, just nothing special.
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