Poached Catfish & Vegetables In A Wine Chili Sauce

Ingredients

3/4 pound Catfish

1 tablespoon ½ & ½

1 tablespoon Butter

1 medium Purple Onion, chopped

1 medium Yellow Bell Pepper, chopped

2 lg Roma Tomatoes, chopped

2 tablespoons Sherry

1 tablespoon Grade B Maple Syrup

1/2 cup White Wine

1 teaspoon Green Chili Powder (more if you like)

S&P To Taste

1 lg Batch of Spinach, coarsely chopped

Preparation

In a large skillet over low to med heat melt butter. Add onion, yellow bell pepper, tomatoes, chili powder, sherry and maple syrup. Cover and slow cook for about 15 minutes until the vegetables are softening. Mix in the white wine. Pour the ½ & ½ over the catfish, coating both sides. Salt and pepper the fish. Place the catfish on top of the vegetables and cover. Cook for approximately 5 minutes. Turn and cook the second side for another 5 minutes. (Check for flakiness to know when the fish is done.)

Meanwhile in another (fairly large) skillet, place ¼ c of water. Turn the pan on medium heat. Once the water is hot, add the spinach and cover for about 1-2 minutes. (I heat the water just after I’ve turned over the catfish so I can do the spinach just at the last minute of cooking the fish.)

Divide the spinach between two plates. Place the mixed vegetables on top of the spinach. Place a piece of catfish on top of this. Finish by adding any extra juices over the top. Serve immediately.

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About

I am often reminded that one of the reasons many people opt for fast food is the idea that cooking healthy takes way too much time. In an effort to stop this myth, I am going to start giving you easy and yet incredibly nutritious recipes and meals that take very little time to prepare. This recipe is just that – a meal in and of itself. Enjoy!