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Braised Catfish Fillet

4 ounces catfish fillet
2 fl. Ounces white wine
1 tablespoon lemon juice
1 teaspoon corn oil
1 tomato -- diced
2 green onion -- chopped
1/4 cup green or yellow bell pepper -- diced
1 garlic clove -- crushed
4 fl. Ounces tomato juice
1 teaspoon 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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