Careme

Ingredients

• Fresh Catfish Fillet (never frozen; sustainably sourced) 3/4–1 lb total (2 fillets) $12.99/lb
• Simple Truth Organic® Whole White Mushrooms (or sliced) 8 oz, sliced $3.79 (8 oz) or $5.00 (16 oz)
• Organic Spinach 5–6 oz (about half a clamshell/bag) $3.49 (1 ct)
• Organic Garlic 2 cloves, minced $6.99/lb
• Lemon (not listed) 1 (zest + 2 Tbsp juice) —
• Butter (not listed) 2 Tbsp —
• Olive oil (not listed) 2 Tbsp, divided —
• Flour or cornstarch (not listed) 2 Tbsp (optional, for a light dredge) —
• Pickles or green olives (not listed) 2 Tbsp finely chopped (capers substitute) —
• Salt, pepper, smoked paprika (not listed) To taste —

Instructions

1. Prep: Pat catfish dry. Season with salt, pepper, and a pinch of smoked paprika. Optional: dust lightly with flour/cornstarch and shake off excess for a crisper crust.
2. Sauté mushrooms (stove): Heat 1 Tbsp olive oil + 1 Tbsp butter in a skillet over medium-high. Add mushrooms and a pinch of salt. Cook 6–8 minutes until browned; add half the garlic for the last 30 seconds. Scrape into a bowl.
3. Wilt spinach: In the same skillet, add a splash of oil if dry. Add spinach, a pinch of salt, and toss 1–2 minutes until just wilted. Add to the mushrooms; keep warm.
4. Sear catfish: Wipe skillet quickly if needed. Heat 1 Tbsp olive oil over medium-high. Sear catfish 3–4 minutes per side (depending on thickness) until opaque and flaky.
5. Make quick pan sauce: Lower heat to medium. Add remaining 1 Tbsp butter, lemon zest, lemon juice, and chopped pickles/olives to the pan. Swirl 20–30 seconds; add a tablespoon of water if you want more sauce.
6. Serve: Plate the mushroom–spinach mix and set catfish on top. Spoon pan sauce over. Great with extra lemon at the table.