Catfish with Kale Greens and Fire Roasted Tomatoes

Catfish with Kale Greens and Fire Roasted Tomatoes (Serves 4)

I like catfish, I like kale, I like fire roasted tomatoes, and I really like them all together!

Prep and Cook Time: 30-35 minutes

Ingredient list:

2 pounds of catfish
1 pound of kale greens (I used the pre-washed-shredded-bagged stuff)
1 large sweet yellow onion
1 Serrano pepper
1 28-ounce can of diced tomatoes (I used Muir Glenn Fire Roasted)
32-ounces of chicken broth (Imagine Organic includes no sugar, cane juice, or soy)
Grapeseed oil or extra virgin olive oil
1 teaspoon of crushed garlic or garlic powder
Black pepper
Ground cumin
Salt

Cajun Seasoning (salt, spices, red pepper, garlic, and paprika)

Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces and add to pressure cooker. Split Serrano peppers, remove seeds, dice, and add to pot. Season with a little salt and let cook for a few minutes until the onion begins to brown. Add a teaspoon of crushed garlic and stir in with onion and pepper. Add kale greens and a light dusting of salt, ground cumin, and black pepper. Add chicken broth. Add diced tomatoes. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 15 minutes. Meanwhile, add 1 or 2 tablespoons of grapeseed oil to a large skillet over medium heat. Season both sides of fish with Cajun Seasoning. Lay fish in the skillet and let it sear undisturbed for 5 minutes on the first side. Turn and sear the other side, letting it sizzle another 5 minutes until the fish can be flaked easily with a fork. Remove fish from pan to plates. Back to pressure cooker, turn off heat, allow pressure to come down naturally for about 5 minutes and then use the quick release method to finish the process. Remove top and use a slotted spoon to transfer vegetables to plates with fish.

Notes: I included a Serrano pepper mainly because I had some in the refrigerator that I wanted to use. Serrano’s are hot, but the mass of kale overwhelmed the one pepper and added just a hint of hot to the dish. If you like hot, you might want to use 2 or 3 Serrano’s.

Five minutes of cooking time might have been enough, but kale can be tough, so I cooked it 15 minutes. I was not especially happy with the bagged kale I brought from the grocery store. Bagged kale is easy to work with, but I did not like the stems in the mix. They cooked to sufficient tenderness and were okay to eat, but seemed out of place. You could pick through the greens and discard the stem pieces, but that would defeat the point of using the “ready-to-cook” bagged stuff in the first place.

I ate leftover kale and tomatoes for several days and liked it better the longer it sat in the refrigerator.

I have been using grapeseed oil lately just to try something different. Grapeseed oil has less flavor than olive oil and I sometimes miss the flavor olive oil adds to foods. However, grapeseed oil is extremely neutral and it has a high smoke point if you want to get something really hot.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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