1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup sliced fresh mushrooms
1/4 teaspoon cayenne pepper
1/2 teaspoon salt-free seasoning blend
1 pound catfish fillets, cubed
2 cups hot cooked rice
In a saucepan over medium-high heat, saute onion, celery, green pepper and garlic in butter until tender, about 10 minutes. Add tomatoes, mushrooms, cayenne and salt if desired; bring to a boil. Add catfish. Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes. Serve with rice.