Catfish Antipasto Platter

==Ingredients==
* 2 cups water
* ½ pound U.S. farm-rasied catfish fillets
* 1 x 9-ounce package frozen artichoke hearts, thawed
* 4 ounces cheddar cheese, cubed
* 4 ounces pitted ripe olives, drained
* 1 small zucchini, cut into ¼-inch thick slices
* ⅔ cup white wine vinegar
* ½ cup olive oil
* 3 green onions, finely chopped
* 3 cloves garlic, minced
* 1 teaspoon sugar
* ½ teaspoon dried basil, crumbled
* ¼ teaspoon pepper
* lettuce leaves
== Directions ==
# Bring water to a boil in a large skillet over medium heat.
# Add catfish fillets and return to a boil.
# Reduce the heat to medium-low, cover, and gently simmer for 5 to 7 minutes or until flakes easily when tested with a fork.
# Using a slotted spatula, remove fillets from water and place on a plate to cool slightly.
# Cut into bite-size pieces.
# Cut artichoke hearts in half.
# Place artichoke hearts, cheese, and zucchini in a large plastic bag and shake to mix.
# Add catfish pieces.
# Mix vinegar, olive oil, green onions, garlic, sugar, basil and pepper in a small bowl.
# Pour over catfish mixture in bag.
# Seal bag tightly and refrigerate for 6 hours or overnight, turning bag occasionally.
# To serve, let marinated catfish mixture stand at room temperature for about 15 minutes.
# Drain and arrange on a lettuce-lined serving platter.
# Serve with toothpicks.
Category:Antipasto Recipes
Category:Artichoke Recipes
Category:Black olive Recipes
Category:Catfish Appetizers
Category:Seafood appetizer Recipes
Category:Zucchini Recipes
Category:Garlic Recipes
Category:Green onion Recipes
Category:Cheddar Recipes
Category:White wine Recipes