Catfish and Kale with Peppers and Olives

Prep Time:
15 minutes
Cook Time:
18 minutes
4 servings

H-E-B Cooking Connections


2filletscatfish fillets (about 1 pound),

1/2teaspoonred pepper flakes,

1bunchfresh kale,

2clovesgarlic, minced,

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

1/4cupchopped roasted bell peppers,

1tablespoonolive oil,


1tablespoonColavita Balsamic VInegar,




1Cut 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.

2Heat oil in a large, deep skillet over Medium-High heat. Sautèacute; kale and garlic 3 minutes until kale just begins to wilt. Add water; cover, reduce heat to Medium-Low and simmer 5 minutes, stirring occasionally.

3Add olives, peppers, vinegar, sugar and salt; stir to distribute evenly. Cover and simmer 3 more minutes. Remove from skillet and set aside.

4Heat same skillet over Medium-High. Place fish in skillet; brown 2 minutes per side. Spoon kale mixture over fish. Cover; reduce heat to Medium-Low and cook 2 to 4 more minutes until fish is done. (Note: fish is done when color turns from translucent to opaque and just begins to flake with a fork.) Serve immediately

Nutritional Information

No Nutritional Information Available

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