BISTRO CATFISH 1/4 cup chopped sun-dried tomatoes packed in oil, drained with 2 tablespoons oil reserved 2 cloves garlic, minced 2 catfish fillets (about 6 ounces each) 1/4 teaspoon salt 1/4 teaspoon black pepper 1 package (10 ounces) fresh spinach, cleaned In a large deep skillet, heat the 2 tablespoons reserved oil over medium heat; sauté the garlic for 1 to 2 minutes, until golden. Sprinkle both sides of the fish with salt and pepper. Place the fish in the skillet; cover, and cook for 8 to 10 minutes, or until the fish flakes easily with a fork. Add the spinach and sun-dried tomatoes to the skillet. Cover, and cook for 1 to 2 minutes, or until the spinach wilts but is still bright green. Place the spinach on a serving plate and top with the fish fillets. Drizzle with the pan drippings, and serve. Serves 2
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