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Spicy Catfish with Sweet Potatos Recipe

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This recipe for Spicy Catfish with Sweet Potatos, by , is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Carolyn Collins
Added: Sunday, April 13, 2008
Category:
Category:
Ingredients:  
Ingredients:  
4 Catfish filets
2 medium sweet potatos diced
1 medium red onion diced
4 T. Olive Oil
2 big pats butter
1 lime (a real one)
2 Hass avacados diced
juice of 1/2 lemon
2 Roma tomatoes diced
1/4 bunch Cilantro roughly chopped
1 green onion finely chopped
1/4 tsp. salt
1 tsp. black pepper (fresh gound is better)
1 T. Tony's seasoning
Directions:
Directions:
Season catfish with Tonys on both sides. set aside.
Seed avocados (save seed and root it to grow an avacodo tree) dice in small chunks and toss with the lemon juice to keep from browning, set in fridge

Put 2 T. Olive Oil and one pat of butter in saute skillet on medium, add diced sweet potatos and red onions, cover to capture steam to help the tenderizing process for the first couple of minutes, uncover and stir, continue to saute until tender.
Empty contents to a big pretty serving plate

Using same saute skillet add remaing 2 T. olive oil and butter pat...heat to medium and put in seasoned catfish fillets. cook about 4 to 6 minutes on each side depending on thick they are until done. Lay each filet next to one another over potato and onion mixture.
Mix roma tomato, cilantro, green onion and avocado, salt and pepper...mix together. I do all this with my hands on the counter but you can use a bowl. try not to break up the avocado chunks.
Put this over the top of the catfish. Yuuuummmm.
So fresh...makes you feel you are really eating healthy.
Follow with a big piece of Pina Colado Cake for dessert!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
12 minutes
Personal Notes:
Personal Notes:
This sounds odd but is really good. I like to drizzle with additional olive oil once all plated. Serving the dish on one big plate takes up less room on a small dining table and makes a beautiful presentation

 

 

 

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