Blackened Catfish on Mashed Sweet Potatoes with Kale

Ingredients

4 filets of Catfish (Tilapia works as well)

olive oil to coat

Tony Chachere seasoning

Mashed Sweet Potatoes

2 medium to large sweet potatoes

1 tablespoon of fresh rosemary, finely chopped

3 garlic cloves, finely chopped

2/3 cup unsweetened almond or rice milk

1 bunch of kale, chopped

1 tablespoon of oil (or 2 tablespoons of water will work here if you are oil-free)

Vegetable broth to coat pan

Directions

for the Blackened Catfish

1. Pat dry the catfish filets.

2. Warm a large cast-iron skillet over high heat until hot.

3. Brush fillets with olive oil and coat each side of the filet with Tony Chachere.

4. Working in batches, cook fish, turning once, until blackened on both sides and flaky inside, 3 to 4 minutes total. Serve immediately.

for the mashed sweet potatoes

1. Begin to boil some water in a large pot. Peel and chop your sweet potatoes into large cubes. Throw the sweet potatoes in the pot and boil until soft.

2. While the potatoes are boiling, take kale and chop into pieces. Cover the bottom of a pan with vegetable broth and cook the kale. Remove when bright green and softened. Salt and pepper to taste.

3. Drain the potatoes and water. Set aside. In the same pot, use your oil or water and toast the garlic cloves and rosemary for about 8-10 minutes or until the garlic is lightly browned and soft.

4. Put your potatoes back into the pot with the mixture. Lightly toss the garlic and rosemary with the potatoes to coat them. Use a hand mixer or large fork and mash potatoes with 2/3 cup unsweetened almond (or rice milk).

5. Take your steamed/cooked kale and stir it into the pot.