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Stewed Catfish and Bell Peppers 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>
24 200

Stewed Catfish and Bell Peppers

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

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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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