Spicy Catfish with Tomatoes
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 TimePrep/Total Time: 20 min.
- 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
- 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.
- 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.
Nutrition Facts1/2 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.
Originally published as Spicy Catfish with Tomatoes in Cooking for One or Two Cookbook
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.