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Catfish and Kale with Peppers and Olives

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

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; 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.

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

Heat 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
H-E-B Cooking Connections

Created 07/31/2009
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