STEWED CATFISH AND BELL PEPPERS

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STEWED CATFISH AND BELL PEPPERS
Owner/Copyright: 1996 PIL
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Servings: 6 servings

Prep Time: 10

Cook Time: 22
INGREDIENTS:

1 1/2 lbs. catfish fillets or other firm white-fleshed fish

3 tbsp. butter

1 cup each chopped onion and bell pepper

1 medium tomato, chopped

1 tsp. minced garlic

3 tbsp. flour

1 cup clam juice

1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce

DIRECTIONS:

SEASON fillets with salt to taste. Cook fillets in melted butter in 12-inch nonstick skillet about 5 min. until browned on both sides. Transfer to dish.

SAUTE onion, bell pepper, tomato and garlic in same skillet about 5 min. until tender. Blend in flour and cook 2 min.

STIR in clam juice and Frank's RedHot Sauce. Heat to a boil. Return fish to skillet. Simmer, covered, about 10 min. until fish flakes with a fork. If desired, serve with rice and garnish with parsley.

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