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Catfish Pasta Primavera
8 ounces fettucine
1/2 small red bell pepper -- cut into strips
1/2 small yellow bell pepper -- cut into strips
1/2 small green bell pepper -- cut into strips
4 ounces pea pods -- trimmed
6 green onion -- cut into strips
2 tablespoons shallot -- chopped
1/4 cup butter or margarine
1 cup dry white wine -- or chicken broth
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound catfish fillet -- diced
4 sun-dried tomatoes -- in olive oil
2/3 cup Parmesan cheese
1/4 cup fresh dill weed -- chopped
freshly grated parmesan cheese
fresh ground black pepper
Drain and coarsely chop sundried tomatoes, if using. Cook fettuccine
according to package directions; drain. Meanwhile, in a large skillet
cook red pepper, yellow pepper, green pepper, pea pods, onions, and
shallots in butter or margarine until peppers are just crisp-tender.
Remove vegetables from skillet. Add chicken broth, salt and pepper to
skillet. Bring to boil. Add catfish. Return to boil; reduce heat.
Simmer, uncovered, about 3 minutes or until catfish flakes easily,
stirring occasionally. Add sundried tomatoes. If desired. Return
vegetables to skillet, tossing gently to coat. Place cooked fettuccine in
a large serving bowl. Add catfish mixture, tossing to coat. Sprinkle
with Parmesan cheese and dill. Stir gently to mix. Serve with fresh
Parmesan cheese and pepper.