Spicy Catfish with Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I came up with this recipe after trying something similar at a catfish house in the mountains of northern Georgia. My husband and I both appreciate this healthful, flavor-packed dish. Ingredients:
1 catfish fillet (about 1/2 pound) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
dash to 1/8 teaspoon cayenne pepper |
1 cup canned mexican diced tomatoes with juice |
1 to 2 green onions, thinly sliced |
hot cooked white or brown rice, optional |
Directions:
1. Sprinkle fish with salt, pepper and cayenne. In a nonstick skillet, cook fish over medium for about 3 minutes on each side or until lightly browned. Top with tomatoes and sprinkle with green onions. Bring to a boil. Reduce heat; simmer, uncovered, for about 2 minutes.
2. Cover skillet and simmer 2-3 minutes longer or until liquid is reduced and fish flakes easily with a fork. Serve with rice if desired. Yield: 2 servings.
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