H-E-B Cooking Connections
2filletscatfish fillets (about 1 pound),
1/2teaspoonred pepper flakes,
10pitted kalamata olives, chopped (1/4 cup),
1/4cupchopped roasted bell peppers,
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
No Nutritional Information Available