Cook: Reed Lindsey, 10
Hometown: Booneville, Miss.
Reed is a young Southern man of few words, which he gives up with a soft, slow drawl. He remains undecided on whether it’s hard for kids to eat healthy foods these days and isn’t sure what advice he’d give other kids about eating well. But he definitely found the trip to the White House and meeting the First Lady “exciting.” The rising fifth grader says his favorite food is, of course, catfish.
Reed’s inspiration: “I just like catfish.”
- 1/4 cup olive oil
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 2 cups cooked brown rice
- 2 (4-ounce) catfish fillets
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon freshly ground black pepper
- In a medium sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the red and yellow bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Add the cooked brown rice and stir to combine. Arrange half the rice mixture in the center of each plate.
- In the same sauté pan over moderately high heat, warm the remaining 2 tablespoons oil. Using a paper towel, pat both sides of the catfish dry. Sprinkle both sides of the catfish with Creole seasoning and pepper. Add the catfish to the pan and cook until the bottom is golden brown, about 3 minutes. Flip the catfish over and continue cooking until the other side is golden brown and the fish is fork tender, about 3 minutes. Arrange the catfish atop the rice and garnish with additional vegetables, if desired.
589 calories; 23g protein; 48g carbohydrates; 33g fat (5g saturated fat); 504mg sodium
Makes 2 servings
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