Spicy Catfish with Tomatoes Recipe

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I came up with this recipe after trying something similar at a catfish house in the mountains of northern Georgia. My husband and I both appreciate this healthful, flavor-packed dish.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1 catfish fillet (about 1/2 pound)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash to 1/8 teaspoon cayenne pepper
  • 1 cup canned Mexican diced tomatoes with juice
  • 1 to 2 green onions, thinly sliced
  • Hot cooked white or brown rice, optional

Nutritional Facts

1/2 fillet with about 1/2 cup tomato mixture (calculated without rice): 139 calories, 3g fat (0 saturated fat), 52mg cholesterol, 552mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.


  1. Sprinkle fish with salt, pepper and cayenne. In a nonstick skillet, cook fish over medium for about 3 minutes on each side or until lightly browned. Top with tomatoes and sprinkle with green onions. Bring to a boil. Reduce heat; simmer, uncovered, for about 2 minutes.
  2. Cover skillet and simmer 2-3 minutes longer or until liquid is reduced and fish flakes easily with a fork. Serve with rice if desired. Yield: 2 servings.
Originally published as Spicy Catfish with Tomatoes in Cooking for One or Two Cookbook 2003, p219

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Dlaboriel User ID: 6778126 66406
Reviewed Oct. 16, 2012

"This dish is super easy and delicious. We served this white rice and veggie salad. If you like a spicy dish , then this is worth a try. A definite repeat for my family."

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