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- Ready In:
- 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
- Heat olive oil in large skillet over medium heat.
- Add bell pepper, onion and garlic, and saute for 2-3 minutes, or until vegetables are tender.
- Add chicken broth, tomatoes, oregano, basil and black pepper; bring to a boil and cook for 2 minutes.
- Reduce heat to medium-low.
- Place catfish fillets in the sauce, cover, and simmer for 7-9 minutes, or until the fish flakes easily with a fork.
- Individual fillets with sauce may be served over a bed of cooked rice.
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As PepperA said, this recipe is a good alternative to fried catfish. We caught a lot of fish in the bay and had already fried some, so I was looking for something different. I was out of bell pepper and substituted green chiles. I also used fresh tomatoes from the farmer's market. Even with the chiles and added salt, I found the dish a bit bland, as did my husband. I will cook it again next time I go bay fishing and try to jazz it up a little (maybe some cajun seasoning?).