Catfish and Spinach Roll

By ebdonahue

Ingredients

• 4 catfish fillets (about 4 oz ea)
• 1 cup skim milk
• 1 teaspoon olive oil
• 3 garlic toes, minced
• 1/4 cup diced green bell pepper
• 11 oz package fresh baby spinach
• 1 teaspoon wine vinegar (I used O Pinot Noir)
• Salt-free seasoning (like Mrs. Dash) or seasoning to taste (I also like whole-grain mustard here too)
• fresh black pepper to taste
• 4 oz low-fat feta cheese, cut into 4 pieces
• lemon

Details

Servings 4
Adapted from dricksramblingcafe.blogspot.com

Preparation

Step 1

Preheat oven to 375 degrees F. Prepare a dish for baking by oiling with extra light olive oil.

Soak the fish fillets in the milk for at least an hour in the refrigerator, not more that three.

In a large skillet over medium heat, add the olive oil and saute the garlic until fragrant. Add the bell pepper and cook to soften. Add the spinach and cook stirring occasionally until spinach is just wilted. Remove from heat and sprinkle with the wine vinegar and salt-free seasoning. Toss to mix flavors.

Drain milk from fillets and pat dry with paper towels. Place one fillet in baking dish and lightly sprinkle with pepper. Add a slice of cheese in the center and add one-fourth of the spinach mixture on top of the cheese. Roll up the fillet and secure with a toothpick. Place seam side down in dish and repeat until finished rolling all fillets.

Bake in the oven about 20 minutes or until flesh is tested done with a fork. The fish should be firm all the way through and flakes easily with the fork. Remove and garnish with lemon. I like to plate and add a squeeze of lemon over the fish.

Afterthought: Why soak in milk? It's like saying "yes ma'am" to the ladies, I mean, it's just the way I was taught. I was told it made catfish 'sweeter' and truth-be-known, buttermilk is the norm.