Pan-Seared Catfish with Creamy Greens

Pan-Seared Catfish with Creamy Greens
Photo by Scott Phillips


  • Freshly ground black pepper
  • ½ tsp. celery salt
  • 2 6-oz. catfish fillets
  • ½ cup crème fraîche or sour cream
  • 1-¼ lb. fresh curly kale or mustard greens (about 2 bunches)
  • 1-¼ tsp. sweet paprika
  • Kosher salt
  • + 5 more ingredients
    • 2 large cloves garlic, thinly sliced
    • 1-½ tsp. fresh lemon juice
    • 1 medium shallot, thinly sliced (½ cup)
    • 3 Tbs. canola oil
    • 1/8 tsp. cayenne

Bring a large heavy-duty pot of well-salted water to a boil. Meanwhile, tear the kale leaves from their ribs. Discard the ribs and tear the leaves into bite-size pieces. Wash well. Cook the greens in the boiling water until tender, about 5 minutes. Drain in a large-mesh sieve, pressing firmly on ...

View full recipe at Fine Cooking


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