1 pound catfish fillets, coarsely chopped
2 small russet potatoes
1 medium red bell pepper, diced
1 bunch scallions, sliced
1/2 cup diced ham
3 teaspoons canola oil, divided
1 tablespoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 lemon, cut into quarters
1. Poke several holes in potatoes and microwave on High until cooked through (10-12 min). Cut potatoes in half and set aside. Coarsely chop potatoes when cool enough to handle.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque (4-6 min). Transfer to a plate with a slotted spoon and discard any liquid in the pan.
3. Add remaining 2 teaspoons oil, bell pepper, scallions and ham. Cook vegetables, stirring, until they are soft (about 4 min).
4. Return catfish to the pan along with chopped potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more.
5. Serve with lemon wedges.