Catfish with Red Pepper Sauce
Thaw fish, if frozen; set aside.Advertisement
For sauce: In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add sweet pepper; cook until tender, stirring occasionally. Stir in tomatoes, the 1 teaspoon vinegar, 1/4 teaspoon salt, the garlic powder, and cayenne pepper. Cook for 5 minutes more, stirring occasionally. Transfer mixture to a food processor or blender. Cover and process or blend until nearly smooth. Return to saucepan; cover and keep warm.
Rinse fish; pat dry with paper towels. Measure thickness of fish. In a small bowl, combine the 2 tablespoons vinegar, 1 tablespoon olive oil, and the rosemary. Brush both sides of fish with vinegar mixture. Sprinkle fish with 1/4 teaspoon salt and the black pepper.
Place fish in a greased grill basket, tucking under any thin edges. Place basket on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning basket once if fillets are 1 inch thick.
Serve the warm sauce over fish.
To make ahead: Prepare sauce as directed in step 1. Cover and chill for up to 24 hours. Prepare and grill fish as directed in steps 2 and 3. To serve, transfer chilled sauce to a small saucepan; heat through over medium heat. Serve warmed sauce over fish.
Variation: Broiler directions: Preheat broiler. Place fish on the greased unheated rack of a foil-lined broiler pan, tucking under any thin edges. Broil 3 to 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning fish once if fillets are 1 inch thick.
2 1/2 lean protein, 1 1/2 fat, 1/2 vegetable