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Spanish-Style Blue Catfish with Potatoes
Recipes
Spanish-Style Blue Catfish with Potatoes
4 servings
30 minutes total

Ingredients

  • 24 oz baby yellow potatoes, halved
  • 1 large fresh tomato, coarsely chopped
  • ½ cup pitted Spanish olives, coarsely chopped
  • ¼ bunch fresh Italian parsley, coarsely chopped
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon pepper
  • 4 tablespoons unsalted butter
  • 4 blue catfish fillets (skin removed), about 1 ½ lb

Steps

    1. Halve potatoes. Chop tomatoes, olives, and parsley (¼ cup). Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil and potatoes in pan and cover; cook 5 minutes, stirring occasionally.
    2. Stir in tomatoes, paprika, ½ teaspoon salt, and ¼ teaspoon pepper, then reduce heat to medium and re-cover; cook 5 minutes, stirring occasionally. Stir in olives; cook 5–8 more minutes or until potatoes are tender. Stir in parsley and set aside.
    3. Meanwhile, melt butter in second large sauté pan on medium-high. Season fish with remaining ½ teaspoon salt and ¼ teaspoon pepper (wash hands). Place fish in pan; cook 2–3 minutes on each side until fish is 145°F. Serve fish with potatoes.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 560, Total Fat 37g, Sat Fat 11g, Trans Fat 0.5g, Chol 105mg, Sodium 1020mg, Total Carb 35g, Fiber 0g, Sugars 2g, Protein 25g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%