Cajun Catfish With Black-Eyed Peas

Cajun Catfish With Black-Eyed Peas and Stewed Collards
William Brinson
Jazz up dinnertime with Cajun seasoning—a mix of sweet paprika, thyme, and cayenne pepper.

Get the recipe for Cajun Catfish With Black-Eyed Peas and Stewed Collards.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

3
tablespoons
olive oil
1
medium onion, chopped
kosher salt and black pepper
2
bunches collard greens (about 1 1/2 pounds), thick stems discarded and leaves cut into strips (about 12 cups)
1
14.5-ounce can diced tomatoes
4
6-ounce skinless catfish, tilapia, or striped bass fillets
2
teaspoons
Cajun seasoning
1
15.5-ounce can black-eyed peas, rinsed
lemon wedges, for serving

Directions

  1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the collard greens, tomatoes (with their juices), and ½ cup water. Cover and cook, tossing occasionally, until the greens are tender, 18 to 20 minutes (if the pan becomes dry, add up to ½ cup water).
  3. Meanwhile, heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the fish with the Cajun seasoning and ¼ teaspoon salt. Cook, in 2 batches, until opaque throughout, 3 to 4 minutes per side.
  4. Heat the black-eyed peas with 2 tablespoons water and the remaining tablespoon of oil in a small pot over medium heat until warmed through, 2 to 4 minutes.
  5. Serve the fish with the collard greens, black-eyed peas, and lemon wedges.
Charlyne Mattox
December 2012

Nutritional Information

  • Per Serving
  • Calories 453
  • Fat 23 g
  • Sat Fat 4 g
  • Cholesterol 97 mg
  • Sodium 888 mg
  • Protein 36 g
  • Carbohydrate 25 g
  • Sugar 4 g
  • Fiber 9 g
  • Iron 5 mg
  • Calcium 307 mg
What does this mean? See Nutrition 101.