Catfish Provençale

A Catfish recipe.
== Ingredients ==
* 1½ pounds u.s. farm-raised catfish fillets
* ¼ cup all-purpose flour
* 2 tablespoons peanut oil
* 1 x 8-ounce can stewed tomatoes
* ½ cup pitted black olives, thinly sliced
* 2 cloves garlic, minced
* 1 teaspoon dried oregano, crumbled
* ½ teaspoon dried tarragon, crumbled
* ½ teaspoon dried thyme, crumbled
* 2 tablespoons dry white wine
* 1 teaspoon cornstarch
* for garnish: minced fresh parsley 
== Directions ==
# Dust catfish fillets with flour, shaking off excess.
# Set aside on a wax paper-lined baking sheet.
# Heat peanut oil in a large skillet over medium-high heat.
# Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until flakes easily when tested with a fork.
# Place the fillets on a serving platter and keep warm.
# In the same skillet, mix tomatoes, garlic, oregano, tarragon and thyme.
# Stir the wine and cornstarch in a small bowl until combined.
# Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens.
# Spoon the sauce over the fillets, sprinkle with parsley and serve.
Category:Black olive Recipes
Category:Ethnic catfish Recipes
Category:Fish Recipes
Category:Sautéed catfish Recipes
Category:Tomato Recipes
Category:White wine Recipes