Golden Catfish with Sauteed Kale & Dijon Potato Salad

Golden Catfish

with Sauteed Kale & Dijon Potato Salad

The vibrant, golden yellow color that coats the fish in this recipe comes from ground turmeric. Similar to ginger, turmeric is a rhizome, or a root-like stem. It’s commonly used to flavor and color South Asian and Middle Eastern dishes, but is also highly valued for its medicinal properties. You might find it has a mild, earthy flavor with a hint of peppery heat, and smells a little like mustard.

Golden Catfish with Sauteed Kale & Dijon Potato Salad ingredients


  • 12 Ounces Yukon Gold Potatoes
  • 3 To 4 Cornichons
  • 3 Cloves Garlic
  • 1 Bunch Kale
  • 1 Large Bunch Dill
  • 1 Lemon
  • 2 Tablespoons Mayonnaise
  • 1 Tablespoon White Wine Vinegar
  • 1 Tablespoon Whole Grain Dijon Mustard
  • 2 Catfish Fillets
  • 1/2 Teaspoon Turmeric


Prepare your ingredients:

Prepare your ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the potatoes into bite-sized pieces. Mince the cornichons. Peel all 3 garlic cloves. Mince 1 clove, smashing until it resembles a paste. Roughly chop the other 2 cloves. Remove the thick stems of the kale, then roughly chop the leaves. Roughly chop the dill.

Cook the potatoes:

Cook the potatoes:

Add the potatoes to the boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain and rinse under cold water. Allow the potatoes to cool slightly.

Cook the kale:

Cook the kale:

While the potatoes cook, heat some olive oil in a large pan on medium-high until hot. Add the chopped garlic and cook about 1 minute, or until golden, stirring. Add the kale and about ¼ cup of water. Season with salt and pepper. Cook 2 to 3 minutes, stirring until the kale is wilted and the water has evaporated. Stir in the juice of half the lemon and remove from the heat. Transfer the kale to 2 plates.

Make the potato salad:

Make the potato salad:

Transfer the drained potatoes to a medium bowl. Add the cornichons, garlic paste, mayonnaise, white wine vinegar, whole grain mustard, and half the dill. Stir to combine and season with salt and pepper to taste.

Cook the catfish:

Cook the catfish:

Wipe out the pan used for the kale, and heat a little olive oil on medium-high until hot. Pat the catfish dry with paper towel. Sprinkle the turmeric all over one side of the catfish fillets and season them all over with salt. Add the catfish to the hot pan and cook 2 to 3 minutes per side, or until cooked through.

Plate your dish:

Plate your dish:

Place a piece of catfish on each of the plates next to the kale. Divide the potato salad between the plates. Garnish with the remaining dill. Serve with lemon wedges. Enjoy!

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