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White Beans, Catfish and Sautéed Mustard Greens

Seafood alternatives: lingcod, monkfish, cod, halibut

Once you've added the fish to the simmering stew, stir gently and don't overcook or the fish will fall apart. A dollop of mustard-flavored mayonnaise carries the mustard theme one step further.

Ingredients:

• 1/4 cup mayonnaise
• 1 tsp. Dijon mustard
• 3 Tbsp. olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mustard or turnip greens,
  stems removed and leaves coarsely cut
  crosswise into 1/4 x 2-inch strips
• 1 1/4 pounds boneless, skinless catfish,
  cut into 1-inch chunks
• Salt and freshly ground black pepper
• 2 cans (14 1/2 oz.) chicken or vegetable broth
• 2 cans (15 oz.) cannellini or other white
  beans, drained and rinsed

Cooking Instructions:

To make the mustard sauce, combine the mayonnaise and mustard in a small bowl and set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes. Add the mustard greens and cook until barely tender, stirring often, about 5 to 6 minutes. Remove from the pan and set aside.

Heat the remaining tablespoon of olive oil in the same skillet. Season the catfish with salt and pepper and sauté until the fish is just cooked through, 3 to 4 minutes. Remove the fish from the pan and set aside with the greens.

Add the broth to the skillet and bring to a boil. Add the beans and simmer until they are heated through, 3 to 4 minutes. Gently stir in the greens and catfish, heat gently and season to taste with salt and pepper. Ladle the mixture into bowls and add a dollop of the mustard sauce to each serving.

Servings per recipe: 6 to 8

Cal. 328 / Total fat 15g / Sat. 2g / Chol. 57mg / Sdm. 484mg / Carbo. 23g / Prto. 25g / Om-3 .3