Enjoy a delicious dinner with American Catfish or Peppercorns

Tired of the same boring dinner every night? Do not let boring, bland meals become your norm. This catfish recipe will spice up your evening.

Catfish with Peppercorns on a bed of Sautéed Spinach and Matchstick Vegetables subjects taste buds to flavors that are sure to entice any lover of spice. The U.S. Farm-Raised Catfish is mild and pleasant tasting. It blends perfectly with pepper and vegetable flavors.

It is so simple catfish recipeIt boasts a long and simple name.

CATFISH WITH PEPPERCORNS IN A BED OF SAUTEED SPINACH VEGETABLES AND MATCHSTICK VEGETABLES

Six fillets of 7-ounce catfish

Salt to taste

2 tablespoons black peppercorns

2 tablespoons of white peppercorns

2 tablespoons green peppercorns

2 tablespoons red bell peppercorns

2 tablespoons mustard seeds

3 tablespoons Canola Oil

16 ounces fresh spinach

1 clove garlic, minced

1 teaspoon crushed red bell pepper flakes

Matchstick vegetables

Salt the fillets of catfish on both sides.

All peppercorns, mustard seeds should be ground in a coffee/nut mill. Place the peppercorn mixture onto a small plate. Each fillet should be pressed into the peppercorn mix on one side.

Heat oil in a large sauté pan over medium heat. Once oil is hot, heat the oil and add the fillets, pepper side down. Depending on how large your pan is, you may only cook two to three pieces at a time. Don’t crowd the pan. Let each addition cool.

Sauté catfish for about two minutes to form a crust. Turn fillets over and continue cooking for about two minutes or until semi-firm.

Sauté spinach, garlic and crushed red peppers in one tablespoon canola oil.

Arrange equal portions of sautéed spinach and matchstick vegetables on each of six plates to cover the bottom of the plates. Placing catfish fillets peppercorn-side down on top of vegetables.