1 pound H-E-B lemon-herb or cajun marinated catfish fillets
2 bunches red or green Swiss chard (1 pound)
1 tablespoon minced garlic (3 to 4 cloves)
2 slices uncooked bacon
3 tablespoons white wine vinegar
Wash chard and pat dry; remove stems and discard. Cut leaves crosswise into 1-inch wide slices. Mince garlic. Cut catfish into 4 portions.
Cook bacon in a large non-stick skillet over medium-high heat 5 minutes or until crisp. Drain bacon on paper towel; crumble when cool. Pour bacon drippings from skillet and reserve 1 tablespoon.
Add 2 teaspoons bacon drippings to skillet; Sautèacute; catfish 4 to 5 minutes per side until opaque (white) in center. Remove fish to a plate and keep warm.
Add 1 teaspoon bacon drippings to hot skillet. Sautèacute; garlic and chard about 2 minutes or until chard wilts. Stir vinegar and crumbled bacon into chard; stir 30 to 60 seconds. Season to taste with salt and pepper. Serve catfish with chard
No Nutritional Information Available
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