Sear the seasoned catfish in a hot pan and place in a glass baking dish.
Remove the beet stems from the root and boil the root in salted water until tender.
Cool in cold water; Remove the skins and dice.
Shred the beet greens and stems.
Sauté the onion in the oil; add the greens and basil and cook until wilted.
Add the vinegar, sugar and stock and bring to a boil.
Salt and pepper to taste.
Add a bit of water to the cornstarch and thicken the mixture.
Pour over the catfish, cover and bake for 20 minutes at 400°.
Serve with rice.
This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy our unique baked catfish with beets!