Email to Snowqueen      

Recipe Categories: recipelady's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BUTTERS_SPREADS CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD JAMSandJELLIES MAINDISHIES MEATS PASTA PASTRIES PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONING SNACKS SOUPSandSTEWS VEGETABLES

Stewed Catfish and Bell Peppers




Source of Recipe


RedHot®
Stewed Catfish and Bell Peppers
Makes 6 servings


Ingredients
1-1/2 pounds catfish fillets or other firm white-fleshed fish
1 onion, chopped
1 each green and red bell pepper, cut into 1-inch pieces
1 clove garlic, minced
1 cup clam juice
1 tomato, chopped
1/4 cup Frank's® RedHot® Original Cayenne Pepper Sauce
2 tablespoons minced parsley



Prep Time 15 minutes
Cook Time 20 minutes




1. On sheet of waxed paper, mix 2 tablespoons flour with 1/2 teaspoon salt. Lightly coat fillets with flour mixture; set aside.

2. Heat 1 tablespoon oil in large nonstick skillet until hot. Add onion, peppers and garlic. Cook and stir 3 minutes or until crisp-tender; transfer to dish.

3. Heat 1 tablespoon oil in same skillet until hot. Cook fillets 5 minutes or until golden brown, turning once. Return vegetables to skillet. Add clam juice, tomato, Frank's RedHot Sauce and parsley. Heat to boiling. Reduce heat to medium-low. Cook, covered, 8 to 10 minutes or until fish flakes with fork. Serve with hot cooked rice, if desired.