4 Servings

Ingredients

1/4 CUp (30 g) flour
l/s teaspoon (0.3 g) black pepper
1 2 ounces (340 g) catfish fillets, cut in 1-inch (2.5-cm) cubes
2 tablespoons (30 ml) olive oil
1/4 cup (60 ml) Reduced-Sodium Teriyaki Sauce
1/4 cup (50 g) sugar
1/2 teaspoon (2.5 ml) sesame oil
1/4 cup (12 g) chives, chopped

Directions

Combine the flour and pepper in a resealable plastic bag.

Add the fish and shake to coat.

Heat the olive oil in a large skillet.

Add the fish and cook until done.

Remove from skillet.

Add the soy sauce and sugar to the pan.

Cook and stir until the sugar is melted.

Stir in the sesame oil.

Add the fish and chives and stir to coat.