Sweet Potato Crusted Catfish with Braised Bacon Mustard Greens – TCI

Sweet Potato Crusted Catfish with Braised Bacon Mustard Greens

Serving Size: 4

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What you’ll need:

  • 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
  • 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

How to prepare:

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.

Braised Bacon Mustard Greens:

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.