Post by chief_cook2 on Apr 11, 2003 21:11:18 GMT -6
2 servings
1/4 cup chopped sun-dried tomatoes packed in oil, drained with 2 tablespoons
oil reserved
2 cloves garlic, minced
2 catfish fillets (about 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package (10 ounces) fresh spinach, cleaned
In a large deep skillet, heat the 2 tablespoons reserved oil over medium
heat; sauté the garlic for 1 to 2 minutes, until golden. Sprinkle both sides
of
the fish with salt and pepper. Place the fish in the skillet; cover, and
cook for 8 to 10 minutes, or until the 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 the spinach wilts but is still bright green. Place the
spinach
on a serving plate and top with the fish fillets. Drizzle with the pan
drippings, and serve.
1/4 cup chopped sun-dried tomatoes packed in oil, drained with 2 tablespoons
oil reserved
2 cloves garlic, minced
2 catfish fillets (about 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package (10 ounces) fresh spinach, cleaned
In a large deep skillet, heat the 2 tablespoons reserved oil over medium
heat; sauté the garlic for 1 to 2 minutes, until golden. Sprinkle both sides
of
the fish with salt and pepper. Place the fish in the skillet; cover, and
cook for 8 to 10 minutes, or until the 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 the spinach wilts but is still bright green. Place the
spinach
on a serving plate and top with the fish fillets. Drizzle with the pan
drippings, and serve.