Cajun Catfish With Black-Eyed Peas

cajun-catfish-stewed-collards
Photo by William Brinson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 453 calories
    • 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

Ingredients

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