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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Here's a wonderful recipe from the Catfish Institute! I know... you can't get much better than fried catfish. But, if you're wanting something different, or maybe you're trying to cut back on the fried foods, give this recipe a try. You won't be sorry! For those who like it hot, substitute Ro*Tel Tomatoes for diced tomatoes. Ingredients:
2 -4 farm-raised catfish fillets (6 oz. each) |
2 tablespoons olive oil |
1 medium bell pepper, chopped |
1 medium onion, chopped |
2 cloves garlic, chopped |
1 cup chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon black pepper |
Directions:
1. Heat olive oil in large skillet over medium heat.
2. Add bell pepper, onion and garlic, and saute for 2-3 minutes, or until vegetables are tender.
3. Add chicken broth, tomatoes, oregano, basil and black pepper; bring to a boil and cook for 2 minutes.
4. Reduce heat to medium-low.
5. Place catfish fillets in the sauce, cover, and simmer for 7-9 minutes, or until the fish flakes easily with a fork.
6. Individual fillets with sauce may be served over a bed of cooked rice.
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