© The French’s Food Company LLC
Stewed Catfish and Bell Peppers Stewed Catfish and Bell Peppers Makes: 6.00 servings 1 1/2 lbs. catfish fillets 3 Tbsp. butter 1 chopped cup onion and bell pepper 1 med tomato 1 tsp. minced garlic 3 Tbsp. all-purpose flour 1 cup clam juice 1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
24 200

Stewed Catfish and Bell Peppers

Makes: 6 servings
Prep Time: 10 min
Cook Time: 22 min
User Rating:

Ingredients

  • 1 1/2 lbs. catfish fillets [ other firm white-fleshed fish]
  • 3 Tbsp. butter
  • 1 cup chopped onion and bell pepper
  • 1 med tomatochopped
  • 1 tsp. minced garlic
  • 3 Tbsp. all-purpose 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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Stewed Catfish and Bell Peppers

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Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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