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Baked Cajun Catfish and Easy Collard Greens

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Baked Cajun Catfish and Easy Collard Greens

This tasty recipe is a favorite from down South featuring two Southern cooking basics that we've given a heart-healthy twist to!

Ingredients

Servings  4  

For the Baked Cajun Catfish:

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/2 tsp. cayenne pepper (more or less, depending on desired spiciness)
  • 1 1/2 teaspoon paprika
  • 1 teaspoon thyme
  • 4 fillet catfish (you can substitute any white fish, such as tilapia or trout)
  • non-stick Cooking spray

For the Collard Greens:

  • 1 tablespoon vegetable oil
  • 1/2 small onion (thinly sliced)
  • 1 teaspoon jarred, minced garlic
  • 1 teaspoon sugar
  • 1/2 tsp. red pepper flakes (add more if you like spicier food)
  • 1 Bunch collard greens
  • 2 tablespoon water
  • 1 cooked, diced slice, uncured, nitrate-free Canadian bacon (cooked in microwave)
  • 1 tablespoon cider vinegar

Directions

Tip: Click on step to mark as complete.

For the Baked Cajun Catfish:

  1. In a shallow bowl, combine oil, garlic powder, onion powder, pepper, cayenne, paprika and thyme.
  2. Prepare a 9x13 baking dish with non-stick spray.
  3. Coat fish fillets in seasoning mixture and place in baking dish, pour any remaining seasoning mixture over the fish.
  4. Bake at 425 degrees for 15 minutes, until fish flakes with a fork.

For the Collard Greens:

  1. Prepare the greens: Wash the greens and blot lightly with paper towel.
  2. Remove stems from larger leaves by stripping the leaf off from either side of the step (it is okay to leave the stems on the tender inner leaves).
  3. Stack 8 leaves together, roll up, and slice in to 1-inch sections.
  4. In a large skillet, heat oil on medium heat. Add onion and cook until translucent (3 minutes, stirring occasionally).
  5. Add garlic and cook 30 seconds more.
  6. Add, sugar, red pepper, greens, vinegar, water and Canadian bacon.
  7. Cover and cook until tender (20 minutes).

Nutrition Facts

Baked Cajun Catfish and Easy Collard Greens

CaloriesCalories

218 Per Serving

ProteinProtein

22g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$3.81

Nutrition Facts

Calories 218
Total Fat 11.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.5 g
Cholesterol 69 mg
Sodium 235 mg
Total Carbohydrate 7 g
Dietary Fiber 4 g
Sugars 1.6 g
Added Sugars 1 g
Protein 22 g

Copyright © 2018 American Heart Association, Healthy For Good™

This tasty recipe is a favorite from down South featuring two Southern cooking basics that we've given a heart-healthy twist to!

Nutrition Facts

Baked Cajun Catfish and Easy Collard Greens

CaloriesCalories

218 Per Serving

ProteinProtein

22g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$3.81
×
Calories 218
Total Fat 11.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.5 g
Cholesterol 69 mg
Sodium 235 mg
Total Carbohydrate 7 g
Dietary Fiber 4 g
Sugars 1.6 g
Added Sugars 1 g
Protein 22 g

Ingredients

Servings  4  

For the Baked Cajun Catfish:

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/2 tsp. cayenne pepper (more or less, depending on desired spiciness)
  • 1 1/2 teaspoon paprika
  • 1 teaspoon thyme
  • 4 fillet catfish (you can substitute any white fish, such as tilapia or trout)
  • non-stick Cooking spray

For the Collard Greens:

  • 1 tablespoon vegetable oil
  • 1/2 small onion (thinly sliced)
  • 1 teaspoon jarred, minced garlic
  • 1 teaspoon sugar
  • 1/2 tsp. red pepper flakes (add more if you like spicier food)
  • 1 Bunch collard greens
  • 2 tablespoon water
  • 1 cooked, diced slice, uncured, nitrate-free Canadian bacon (cooked in microwave)
  • 1 tablespoon cider vinegar

Directions

Tip: Click on step to mark as complete.

For the Baked Cajun Catfish:

  1. In a shallow bowl, combine oil, garlic powder, onion powder, pepper, cayenne, paprika and thyme.
  2. Prepare a 9x13 baking dish with non-stick spray.
  3. Coat fish fillets in seasoning mixture and place in baking dish, pour any remaining seasoning mixture over the fish.
  4. Bake at 425 degrees for 15 minutes, until fish flakes with a fork.

For the Collard Greens:

  1. Prepare the greens: Wash the greens and blot lightly with paper towel.
  2. Remove stems from larger leaves by stripping the leaf off from either side of the step (it is okay to leave the stems on the tender inner leaves).
  3. Stack 8 leaves together, roll up, and slice in to 1-inch sections.
  4. In a large skillet, heat oil on medium heat. Add onion and cook until translucent (3 minutes, stirring occasionally).
  5. Add garlic and cook 30 seconds more.
  6. Add, sugar, red pepper, greens, vinegar, water and Canadian bacon.
  7. Cover and cook until tender (20 minutes).
Sodium-Smart Recipes

Sodium-Smart Recipes

This digest-sized booklet contains 28 recipes and photographs. It also contains information on how sodium affects overall health, a reference guide for sodium-free flavorings and provides American Heart Association's dietary recommendations.

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Copyright © 2018 American Heart Association, Healthy For Good™

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.