STEWED CATFISH AND BELL PEPPERS

Stewed Catfish and Bell Peppers image

Provided by southern chef in lo

Categories Catfish

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs catfish fillets or 1 1/2 lbs other firm white-fleshed fish
1 onion, chopped
1 green and red bell pepper, cut into 1-inch pieces
1 garlic clove, minced
1 cup clam juice
1 tomatoes, chopped
1/4 cup cayenne pepper sauce
2 tablespoons minced parsley

Steps:

On sheet of waxed paper, mix 2 tablespoons flour with 1/2 teaspoon salt. Lightly coat fillets with flour mixture; set aside.
Heat 1 tablespoon oil in large nonstick skillet until hot. Add onion, peppers and garlic. Cook and stir 3 minutes or until crisp-tender; transfer to dish.
Heat 1 tablespoon oil in same skillet until hot. Cook fillets 5 minutes or until golden brown, turning once. Return vegetables to skillet. Add clam juice, tomato, hot Sauce and parsley. Heat to boiling. Reduce heat to medium-low. Cook, covered, 8 to 10 minutes or until fish flakes with fork. Serve with hot cooked rice, if desired.

Nutrition Facts : Calories 191, Fat 8.8, SaturatedFat 2, Cholesterol 53.2, Sodium 457, Carbohydrate 8.7, Fiber 1.1, Sugar 3.6, Protein 18.5