STEWED CATFISH AND BELL PEPPERS
Servings: 6 servings
Prep Time: 10
Cook Time: 22
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 SauceDIRECTIONS:
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.