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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Nestled in a skillet with colorful nutritious carrots and spinach, this catfish fillet comes out perfectly moist, reports Sharon McComas of Kansas City, Missouri. This skillet supper is no more trouble than heating a frozen dinner—and it tastes so much better! Ingredients:
10 baby carrots |
2 teaspoons canola oil |
1/4 cup thinly sliced onion |
1 catfish fillet (about 6 ounces) |
1 package (6 ounces) fresh baby spinach |
2 tablespoons white wine vinegar |
1/4 teaspoon sugar |
Directions:
1. In a large skillet, stir-fry carrots in oil for 1-2 minutes or until crisp-tender. Add onion; cook and stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Add spinach. Sprinkle with vinegar and sugar.
2. Cover and cook for 5 minutes or until fish flakes easily with a fork. Serve with pan juices. Yield: 1 serving.
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