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White Beans, Catfish and Sauteed Mustard Greens
1/4 cup mayonnaise
1 teaspoon Dijon mustard
3 tablespoons olive oil
1 medium onion -- finely chopped
1 pound mustard or turnip greens -- stems removed, leaves coarsely cut crosswise 2" strips
1 1/4 pounds boneless skinless catfish -- cut 1" chunks
Salt -- to taste
Freshly-ground black pepper -- to taste
2 cans chicken or vegetable broth - -- (14 1/2 oz ea)
2 cans cannellini or other white beans - -- (15 oz ea), drained, and rinsed
Seafood Alternatives: lingcod, monkfish, cod, halibut
For the mustard sauce, combine the mayonnaise and mustard in a small bowl and set aside.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes. Add the mustard greens and cook until barely tender, stirring often, about 5 to 6 minutes. Remove from the pan and set aside.
Heat the remaining tablespoon of olive oil in the same skillet. Season the catfish with salt and pepper and sauté until the fish is just cooked through, 3 to 4 minutes on each side. Remove the fish from the pan and set aside with the greens.
Add the broth to the skillet and bring to a boil. Add the beans and simmer until they are heated through, 3 to 4 minutes. Gently stir in the greens and catfish, heat gently and season to taste with salt and pepper.
Ladle the mixture into bowls and add a dollop of the mustard sauce to each serving.
This recipe yields 6 servings.