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Teriyaki Catfish Nugget Sheet Pan
- Total Time: 50
- Yield: 4 1x
Ingredients
Scale
- ½ Pound Heartland catfish nuggets
- 1 yellow bell pepper
- 1 red bell pepper
- 1 pineapple
- 1 red onion
- ¾ cup teriyaki sauce
- 2 ½ tbsp. cornstarch
- 1 tsp. sesame oil
- 3 tbsp. brown sugar
- 1 cup rice
- Fresh scallions
- Sesame seeds to garnish
Instructions
- Begin to thaw frozen catfish beforehand.
- Add water and cup of rice to the pot.
- Turn stove to medium high heat and stir. Once it starts to boil, adjust the temperature to simmer. Cook for 10 to 12 minutes.
- Preheat oven to 400 degrees F.
- Add aluminum foil to a large baking sheet and set it aside.
- Cut peppers and onions in thin strips.
- Cut pineapple into cubes.
- Add chopped produce and fish into a bowl.
- Combine teriyaki sauce, corn starch, sesame oil and brown sugar with the produce and fish.
- Stir until produce and fish are well-covered.
- Spread produce and fish on prepared baking sheet and place in the oven for 18 to 20 minutes.
- Once the fish is cooked through and flaky, begin plating.
- Layer rice, produce and fish in a bowl and top with fresh scallions and sesame seeds.
- Prep Time: 20
- Cook Time: 30
