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Ingredients Jump to Instructions ↓

  1. 1 small russet potato

  2. 1 1/2 teaspoon(s) canola oil, divided

  3. 8 ounce(s) catfish fillets, patted dry and coarsely chopped

  4. 1/2 medium red bell pepper, diced

  5. 4 scallions , sliced

  6. 1/4 cup(s) diced ham

  7. 1 1/2 teaspoon(s) whole-grain mustard

  8. 1/8 teaspoon(s) salt

  9. 1/8 teaspoon(s) freshly ground pepper

  10. 2 lemon wedges

Instructions Jump to Ingredients ↑

  1. Poke several holes in potato and microwave on High until cooked through, 10 to 12 minutes. Cut the potato in half and set aside; coarsely chop when cool enough to handle.

  2. Meanwhile, heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining 1 teaspoon oil, bell pepper, scallions, and ham and cook, stirring, until the vegetables are soft, about 4 minutes.

  3. Return the catfish to the pan along with the chopped potato, mustard, salt, and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.

  4. Carb Servings: 1 starch, 3 lean meat, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv), Potassium (21% dv).

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