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Stewed Catfish and Bell Peppers
Makes: 6 servings
1 1/2 lbs. catfish fillets [or other firm white-fleshed fish]
3 Tbsp. butter [or margarine]
1 cup chopped onion and bell pepper
1 med tomato, chopped
1 teaspoon minced fresh garlic
3 Tbsp. all-purpose flour
1 cup clam juice
1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
<p>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.</p><p>SAUTE onion, bell pepper, tomato and garlic in same skillet about 5 min. until tender. Blend in flour and cook 2 min.</p><p>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.</p>
Makes: 6 servings
1 1/2 lbs. catfish fillets [or other firm white-fleshed fish]
3 Tbsp. butter [or margarine]
1 cup chopped onion and bell pepper
1 med tomato, chopped
1 teaspoon minced fresh garlic
3 Tbsp. all-purpose flour
1 cup clam juice
1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
<p>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.</p><p>SAUTE onion, bell pepper, tomato and garlic in same skillet about 5 min. until tender. Blend in flour and cook 2 min.</p><p>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.</p>
Stewed Catfish and Bell Peppers
Makes:
6 servings
Prep Time: 10 min
Cook Time: 22 min
Ingredients
- 1 1/2 lbs. catfish fillets [or other firm white-fleshed fish]
- 3 Tbsp. butter [or margarine]
- 1 cup chopped onion and bell pepper
- 1 med tomato, chopped
- 1 teaspoon minced fresh 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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