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Sweet Potato Crusted Catfish with Braised Bacon Mustard Greens

Oct
13
2017
Sweet Potato Crusted Catfish with Braised Bacon Mustard Greens

Ingredients

4 U.S. Farm-Raised Catfish Fillets, seasoned

1 large sweet potato, peeled and grated

1 cup grated Parmesan

1 tablespoon garlic powder

1 tablespoon butter

2 tablespoons fresh parsley, chopped

½ teaspoon salt

¼ teaspoon pepper

¼ cup olive oil

 

Instructions

 

  • PREHEAT oven to 400°F.
  • PLACE grated sweet potato in a small bowl, cover with plastic wrap and microwave for 4 minutes; let cool for 5 minutes.
  • STIR in Parmesan, garlic powder, butter, parsley, salt and pepper.
  • HEAT oil in a large nonstick skillet over medium-high.
  • SEASON catfish fillets with salt and pepper on both sides. Top catfish with sweet potato mixture.
  • ADD catfish to skillet, potato side up. Cook for 3 minutes on medium-high heat. Place skillet in oven and cook for 10 minutes, or until sweet potato has lightly browned.
  • SERVE with Braised Bacon Mustard Greens. For Braised Bacon Mustard Greens recipe, visit UScatfish.com.

 

 

Braised Bacon Mustard Greens

1 tablespoon oil

6 slices bacon, diced (about 6 slices)

1 medium yellow onion, diced

4 cloves garlic

1 package fresh cleaned mustard greens

4 cups chicken stock

1 tablespoon butter

Salt and pepper to taste

 

 

  • HEAT oil in large pot over medium.
  • ADD bacon and cook until browned. Remove bacon and add onion and garlic to bacon grease. Cook until onion begins to soften, about 6 minutes.
  • ADD mustard greens and sauté until wilted, about 5 minutes. Add chicken stock 1 cup at a time. Add more stock when greens are almost dry. When all stock has been added, season with salt and pepper and stir in butter and bacon.
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