Join our community of Solution Seekers!

Cajun Catfish With Black-Eyed Peas

Cajun Catfish With Black-Eyed Peas and Stewed Collards
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2012

Nutritional Information

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

Quick Tip

Spice rack
You can make your own Cajun seasoning by mixing 1 teaspoon sweet paprika, ½ teaspoon dried thyme, ½ teaspoon cayenne pepper, and ¼ teaspoon each salt and pepper. 

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.