I don’t know why I thought Cajun Catfish was a good idea.  Having traveled to Louisiana several times on business I came up with the saying, “looks like dirt, tastes like fire.”  This dish lived up to the saying and I cut a lot out.   This is another recipe from the American Heart Association.

Ingredients:

1 T canola or corn oil and 1 T canola or corn oil, divided use

1/2 small onion, thinly sliced

1 t bottled minced garlic

1 bunch cooled greens, kale or Swiss chard, though stems discarded, leaves sliced into 1” pieces or 16 oz. spinach

1 slice uncured, nitrate-free Canadian bacon (lowest sodium available), cooked and diced (did not use)

2 T water

1 T cider vinegar (did not use)

1 t sugar (did not use)

1/2 t crushed red pepper flakes

Cooking spray

1 1/2 t paprika

1t dried thyme, crumbled

1/2 t garlic powder

1/2 t onion powder

1/2 t cayenne pepper

1/4 t pepper

4 catfish fillets (about 4 oz. each) or tilapia or trout

Directions:

1. In a large skillet, heat 1 T oil over medium heat, swirling to coat the bottom.  Cook the onion for 3 minutes, or until soft, stirring occasionally.  
2. Add the garlic.  Cook for 30 seconds, stirring constantly.  
3. Stir in the greens, Canadian bacon, water, vinegar, sugar and red pepper flakes.  
4. Cook covered for 20 minutes or until the greens are tender.  (If using the Swiss chard or spinach, reduce the cooking time to 10 minutes, or until the greens are tender.)
5. In a shallow bowl, whisk together the paprika, thyme, garlic powder, onion powder, cayenne, pepper and remaining 1 T oil.  Using your fine tips, gently press half the mixture so it adheres to the fish.  Turn over the fish.  Repeat the process.  Transfer the fish to a baking dish.  (Dumbest direction I’ve run across so far.  I used cooking spray and sprayed the baking dish and the fish.  Sprinkle the fish with half the spice mixture.  Lay in the baking dish the sprinkled side down.  Spray the other side and finish sprinkling the spice mixture.)
6. Bake for 15 minutes, or until the fish flakes easily when tested with a fork.
7. Serve fish on the greens.