Catfish with Corn Hash

Yield: Serves 4 (serving size: 1 fillet and about 3/4 cup corn mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 332
  • Fat: 15.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 3.1g
  • Protein: 29g
  • Carbohydrate: 20g
  • Fiber: 3g
  • Cholesterol: 95mg
  • Iron: 1mg
  • Sodium: 443mg
  • Calcium: 37mg

Ingredients

  • 1 center-cut bacon slice, chopped
  • 2 teaspoons olive oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1/2 cup finely chopped celery
  • 2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 2 cups fresh or frozen corn kernels
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6-ounce) catfish fillets
  • 2 teaspoons canola oil

Preparation

  1. 1. 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.
  2. 2. 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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