Stewed Catfish and Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Great southern dish. Ingredients:
1 1/2 lbs catfish fillets or 1 1/2 lbs other firm white-fleshed fish |
1 onion, chopped |
1 green and red bell pepper, cut into 1-inch pieces |
1 garlic clove, minced |
1 cup clam juice |
1 tomato, chopped |
1/4 cup cayenne pepper sauce |
2 tablespoons minced parsley |
Directions:
1. On sheet of waxed paper, mix 2 tablespoons flour with 1/2 teaspoon salt. Lightly coat fillets with flour mixture; set aside.
2. Heat 1 tablespoon oil in large nonstick skillet until hot. Add onion, peppers and garlic. Cook and stir 3 minutes or until crisp-tender; transfer to dish.
3. Heat 1 tablespoon oil in same skillet until hot. Cook fillets 5 minutes or until golden brown, turning once. Return vegetables to skillet. Add clam juice, tomato, hot Sauce and parsley. Heat to boiling. Reduce heat to medium-low. Cook, covered, 8 to 10 minutes or until fish flakes with fork. Serve with hot cooked rice, if desired.
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