“My husband calls me ‘catfish.’ He says I’m all mouth and no brains.” ~ Dolly Parton

My crazy, here, there, everywhere, never home for more than 3 days at a time first part of summer has come to an end!


It’s been a wild couple of months and my house and waistline can definitely tell.

My goals for this week are to cook 3 healthy meals, catch up on laundry and clean out the pantry and the refrigerator.

I can not guarantee that the pantry/fridge will get done but the washing machine is running and the groceries have been bought.

Tonight I used those groceries to make this light dinner that will hopefully help with the waistline.

It was fabulous!

Catfish with Corn Hash

  • 2 slices of bacon, chopped
  • 3/4 cup onion, chopped
  • 3/4 cup red bell pepper, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 garlic cloves, minced
  • 2 cups frozen corn, thawed
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 catfish filets
  • 2 tablespoons olive oil

Cook bacon over medium high heat until crisp, remove from pan.

Add onion, bell pepper and thyme and cook to the bacon drippings and cook for 8 minutes, add garlic and cook for 30 seconds, stirring constanlty. Stir in corn, red pepper and 1/4 teaspoon salt. Cover, reduce heat to low and cook for 10 minutes then stir in bacon.

Meanwhile, combine remaining 1/4 teaspoon salt, paprika and black pepper. Rub mixture evenly over fish. Heat olive oil to medium-high heat in fresh skillet and cook for 3-4 minutes per side or until done.

Serve with corn mixture.

This is a recipe serves 2 but could easily be doubled or tripled.



I love how simple this was, perfect for a busy weekday!



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