10-Minute Citrus-Poached Catfish

Fill a skillet with a 1/2 inch of water, add a splash of citrusy vinegar — Calamansi Balsamic was on-hand for this instance– or a  squeeze of fresh lemon. 

Bring to a boil over medium / 60% heat.

With scales down, cook the catfish for 4-5 min in the uncovered skillet.

Flip the fish, add spinach atop, and cover.  Cook another 3-4 min, or until the fish and greens are cooked. There should only be a little liquid remaining.

Remove from heat.

Using two turners, flip the fish and leaves onto a plate so the fish has a vibrant bed of green. 

Drizzle broth atop the finished product.

Bon Appetit!

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