Before we left Alabama last month, we bought a case of catfish filets to bring with us to the North Rim. I was going to have a fish fry for our friends, but that has not worked out, since we don’t have a place big enough to cook and serve to 15 people. So, I have been making catfish for us about once a week.
I didn’t want to eat fried fish that often (ok, I gained too much weight eating fried catfish 4 times a week over the winter!), so I came up with this recipe:
4 medium catfish filets (any firm white fish will work)
2 bell peppers, sliced up
2 onions,cut in fourths and sliced
2 closed garlic, minced
salt and pepper to taste
3-4 tablespoons olive oil
Heat the olive oil in a large skillet. Add peppers, onion, and garlic, and sautee until they are done to your liking. Add salt and pepper. Move the sauteed veggies to the side. Put the fish filets in the pan, cover with cooked veggies. Turn the heat down, cover the skillet. Cook on medium low heat about 12 mintues, until fish is done. Serve with rice or potatoes.