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Braised Catfish Fillet

4 oz Catfish fillet
2 Fl. Ounces white wine
1 tb Lemon juice
1 ts Corn oil
1 Tomato, diced
2 Green onion, chopped
1/4 c Green or yellow bell pepper, diced
1 Garlic clove, crushed
4 Fl. Ounces tomato juice
1 ts Cornstarch
1 Lemon, quartered

Marinate catfish in white wine and lemon juice for 15 minutes. Remove fish from marinade and set aside. In a saute pan, heat oil over medium high heat. Add tomatoes, green onions, yellow or green bell pepper and garlic. Saute 3 to 5 minutes, or until vegetables are wilted. Add tomato juice and bring to a low simmer. Stirring constantly, add cornstarch and stir until mixture begins to thicken. In a separate saute pan, place marinated fish fillet and cover with hot sauce. Return to heat and allow to simmer until fish is tender, approximately 5 to 10 minutes. Garnish with lemon wedge.

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