Prep 10 mins
Cook 30 mins
I found this at Simply Seafood. Sounds easy. You can also substitute shrimp, halibut, or salmon.
- 3 tablespoons canola oil
- 1 cup chopped onion
- 1 red bell pepper, cored, seeded, and chopped
- 3 celery ribs, sliced
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups reduced-sodium chicken broth or 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce (to taste)
- 1 lb catfish fillet
- In a large skillet, preferably cast-iron, heat the oil over medium-high heat.
- Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes.
- Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes.
- Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes.
- Meanwhile, rinse the catfish and pat dry.
- With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet.
- Cut the catfish into 1-inch strips.
- Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.