Sweet Potato Crusted Catfish with Braised Bacon Mustard Greens


Sweet Potato Crusted Catfish with Braised Bacon Mustard Greens


4 U.S. Farm-Raised Catfish Fillets, seasoned

1 large sweet potato, peeled and grated

1 cup grated Parmesan

1 tablespoon garlic powder

1 tablespoon butter

2 tablespoons fresh parsley, chopped

½ teaspoon salt

¼ teaspoon pepper

¼ cup olive oil




  • PREHEAT oven to 400°F.

  • PLACE grated sweet potato in a small bowl, cover with plastic wrap and microwave for 4 minutes; let cool for 5 minutes.

  • STIR in Parmesan, garlic powder, butter, parsley, salt and pepper.

  • HEAT oil in a large nonstick skillet over medium-high.

  • SEASON catfish fillets with salt and pepper on both sides. Top catfish with sweet potato mixture.

  • ADD catfish to skillet, potato side up. Cook for 3 minutes on medium-high heat. Place skillet in oven and cook for 10 minutes, or until sweet potato has lightly browned.

  • SERVE with Braised Bacon Mustard Greens. 


Braised Bacon Mustard Greens

1 tablespoon oil

6 slices bacon, diced (about 6 slices)

1 medium yellow onion, diced

4 cloves garlic

1 package fresh cleaned mustard greens

4 cups chicken stock

1 tablespoon butter

Salt and pepper to taste



  • HEAT oil in large pot over medium.

  • ADD bacon and cook until browned. Remove bacon and add onion and garlic to bacon grease. Cook until onion begins to soften, about 6 minutes.

  • ADD mustard greens and sauté until wilted, about 5 minutes. Add chicken stock 1 cup at a time. Add more stock when greens are almost dry. When all stock has been added, season with salt and pepper and stir in butter and bacon.