Catfish With Corn Hash
Ingredients
- 1 center-cut bacon slice, chopped
- 2 teaspoons olive oil ⓘ
- 3/4 cup chopped onion ⓘ
- 3/4 cup chopped green bell pepper ⓘ
- 1/2 cup finely chopped celery ⓘ
- 2 teaspoons chopped fresh thyme ⓘ
- 2 garlic cloves, minced ⓘ
- 2 cups fresh or frozen corn kernels ⓘ
- 1/4 teaspoon ground red pepper ⓘ
- 1/2 teaspoon kosher salt, divided ⓘ
- 1/2 teaspoon paprika ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 4 (6-ounce) catfish fillets ⓘ
- 2 teaspoons canola oil ⓘ
Instructions
- Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan. Add olive oil, onion, bell pepper, celery, and thyme to drippings in pan; cook 5 minutes or until vegetables are crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Stir in corn, red pepper, and 1/4 teaspoon salt. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Stir in bacon.
- Combine remaining 1/4 teaspoon salt, paprika, and black pepper in a small bowl. Rub spice mixture evenly over fish. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add fish to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with corn mixture.
Nutrition & Diet Analysis (per serving)
867
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).