sketch of Bob above the Tomato Basil Catfish recipe.

This is a great recipe for lent, heck, it's a great fish recipe period! The folks at Holiday Market shared this wonderful catfish simmered with tomato, basil, oregano, peppers, onion and Rob's favorite...garlic, served over rice. This recipe is a winner on taste and presentation. We recommend using red, yellow and green bell peppers for added color if you want to get fancy.


2 T. olive oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1/2 t. dried oregano
1/2 t. dried basil or 1 T. fresh
1/2 t. pepper
4 (4 oz.) catfish fillets

In a large skillet, heat the olive oil over medium heat. Add bell pepper, onion and garlic and saute for 2-3 minutes or til translucent. Add chicken broth, tomatoes, oregano, basil and pepper. Bring to the boil and cook for 2 minutes. Reduce heat to medium-low. Place catfish fillets over the sauce, cover and simmer for 8-9 minutes or til the fish flakes easily with a fork. Serve over rice and garnish with a sprig of basil.

Tomato Basil Catfish recipe is published in our February, 2009 Menu Minder, Issue #304.