Stewed Catfish and Bell Peppers

Stewed Catfish and Bell Peppers
Makes 6 servings 
 
1-1/2 pounds catfish fillets
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 Hot Pepper Sauce 
2 tablespoons minced parsley 
 
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; 
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.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes