Recipes

Main Dishes

Yam & Catfish Wraps

A quick and wonderfully flavorful combo that makes this recipe a wrap to remember.

Ingredients:

1 pound US Farm-Raised Catfish fillets
Salt and pepper to taste
1 cup yams, peeled and shredded
1/2 cup chopped red onion
1 cup canned black beans, rinsed and drained
2 green onions, sliced
1/4 cup shelled sunflower seeds
2 tbsp. light Italian or Caesar dressing
1 tsp. honey
6 flour tortillas, warmed to soften

Instructions:

alt and pepper catfish and place on grill coated with cooking spray. Grill 4-5 minutes on each side until fish flakes easily when tested with a fork. Cut into 1-inch strips. Meanwhile, in a skillet coated with nonstick cooking spray, sauté shredded yams over medium high heat about 5 minutes or until crisp. Transfer to bowl. In same skillet, sauté red onion for about 5 minutes until tender. Add sautéed onion, black beans, green onions, and sunflower seeds to shredded yams; mix well. In small bowl, mix together dressing and honey; toss with yam mixture to coat. Lay pieces of catfish in tortilla, top with yam mixture, fold and wrap. Makes 6 servings.

Nutrition:

Per serving: CAL 492; FAT 15g; PROTEIN 26g; CARB 63g; CHOL 36mg; SODIUM 397mg; FIBER 9g

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.