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Catfish with Peppers and Tomatoes

2 tb Yelow cornmeal
1/4 ts Salt
1/8 ts Ground red pepper
2 Catfish fillets (3-4 oz.)
2 ts Cooking oil
1 md Green pepper, cut in thin strips
1 md Onion, halved and sliced
2 cl Garlilc, minced
1 c Chopped seeded tomatoes


Combine cornmeal, salt and red pepper on waxed paper. Dip catfish into cornmeal mixture, turning to coat both sides. Heat 1 teaspoon of the oil iln a medium skillet. Cook green pepper, onion and garlic 3 minutes. Push vegetables to one side. Add remaining oil. Place catfish in skillet. Cook 3 minutes; turn and cook 3-5 minutes longer or till fish flakes easily with a fork. Remove fish and vegetables to dinner plates. Add tomatoes to skillet, stirring with a wooden spoon to get brown bits that stick to the pan. Spoon over catfish. 2 servings.


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