This Mexican-style fish is even better with a couple of great side dishes: steamed rice with fresh cilantro, and a pretty salad of sliced oranges, red onion and black olives. A simple flan makes a lovely dessert.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2; can be doubled
Ingredients
2 6-ounce catfish fillets
All purpose flour
2 1/2 tablespoons vegetable oil
1 medium onion, sliced
1/2 large red bell pepper, thinly sliced
1/2 large green bell pepper, thinly sliced
2 1/2 tablespoons white wine vinegar
1 tablespoon chopped drained canned pickled jalapeño chilies
Preparation
Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.
