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Nutrition Facts
Serving Size 165 g
(Approx. 4 Servings)
Amount Per Serving
Calories 220 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 880 mg 37%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 18 g
Vitamin A 40% Iron 4%
Vitamin C 50% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Catfish and Kale with Peppers and Olives

Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
4  People


Recipe makes 4 Servings

2 Catfish Fillets
1/2 Tsp crushed red pepper
1 Tsp salt
1 Tbsp extra virgin olive oil
4 cup(s) kale, washed and stems removed
2 garlic, minced
1/4 cup(s) water
1/4 cup(s) H-E-B Pitted Kalamata Olives with Herbs, chopped
1/4 cup(s) Mezzetta Roasted Bell Peppers, chopped
1 Tbsp Central Market Balsamic Vinegar 4 Leaf
1 Tsp sugar
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Cut fish into 4 portions and sprinkle pepper flakes over fillets on both sides; press gently to adhere.
Season both sides with 1/2 teaspoon salt.
Heat oil in a large, deep skillet over medium-high heat.
Sauté kale and garlic 3 minutes until kale begins to wilt.
Add water. Cover, reduce heat to medium-low and simmer 5 minutes stirring occasionally.
Stir in olives, peppers, vinegar, sugar and 1/2 teaspoon salt
Cover and simmer 3 more minutes. Remove from skillet and set aside.
Heat same skillet over medium-high heat and brown fish 2 minutes per side.
Spoon kale mixture over fish.
Cover and reduce heat to medium-low.
Cook 2 to 4 more minutes until fish turns from translucent to opaque.


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