HEB logo
Catfish and Kale with Peppers and Olives
Prep Time:
15 minutes
Cook Time:
18 minutes
4 servings

2 fillets catfish fillets (about 1 pound)

1/2 teaspoon red pepper flakes

1 bunch fresh kale

2 cloves garlic, minced

10 pitted kalamata olives, chopped (1/4 cup)

1/4 cup chopped roasted bell peppers

1 tablespoon olive oil

1/4 cup water

1 tablespoon Colavita Balsamic VInegar

1 teaspoon sugar

1/2 teaspoon salt


Cut fish into 4 portions. Sprinkle pepper flakes over fillets on both
sides; press gently to adhere. Season both sides with salt. Remove and
discard stems from kale. Wash, then shake to dry. Mince garlic; chop
olives and peppers.
Heat oil in a large, deep skillet over Medium-High heat. Sautèacute; k
ale and garlic 3 minutes until kale just begins to wilt. Add water; co
ver, reduce heat to Medium-Low and simmer 5 minutes, stirring occasion
Add olives, peppers, vinegar, sugar and salt; stir to distribute evenl
y. Cover and simmer 3 more minutes. Remove from skillet and set aside.
Heat same skillet over Medium-High. Place fish in skillet; brown 2 min
utes per side. Spoon kale mixture over fish. Cover; reduce heat to Med
ium-Low and cook 2 to 4 more minutes until fish is done. (Note: fish i
s done when color turns from translucent to opaque and just begins to
flake with a fork.) Serve immediately

Nutritional Information

No Nutritional Information Available


H-E-B Cooking Connections