Spicy Catfish with Bell Peppers and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This Mexican-style fish is even better with a couple of great side dishes: steamed rice with fresh cilantro, and a pretty salad of sliced oranges, red onion and black olives. A simple flan makes a lovely dessert. Can be prepared in 45 minutes or less. Ingredients:
2 6-ounce catfish fillets |
all purpose flour |
2 1/2 tablespoons vegetable oil |
1 medium onion, sliced |
1/2 large red bell pepper, thinly sliced |
1/2 large green bell pepper, thinly sliced |
2 1/2 tablespoons white wine vinegar |
1 tablespoon chopped drained canned pickled jalapeño chilies |
Directions:
1. Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.
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