Catfish With Corn Hash

• 1 center-cut bacon slice, chopped
• 2 teaspoons olive oil
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1/2 cup finely chopped celery
• 2 teaspoons chopped fresh thyme
• 2 garlic cloves, minced
• 2 cups fresh or frozen corn kernels
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 4 (6-ounce) catfish fillets
• 2 teaspoons canola oil

1. Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan. Add olive oil, onion, bell pepper, celery, and thyme to drippings in pan; cook 5 minutes or until vegetables are crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Stir in corn, red pepper, and 1/4 teaspoon salt. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Stir in bacon.
2. Combine remaining 1/4 teaspoon salt, paprika, and black pepper in a small bowl. Rub spice mixture evenly over fish. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add fish to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with corn mixture.

center, olive oil, onion, green bell pepper, celery, thyme, garlic, corn, ground red pepper, kosher salt, paprika, freshly ground black pepper, catfish fillets, canola oil

Taken from www.myrecipes.com/recipe/catfish-corn-hash (may not work)