Recipe Image

Catfish with Red Pepper Sauce

  • 25 m
  • 40 m
Diabetic Living Magazine
“Catfish have a mild flavor and firm flesh—both of which serve as tasty counterpoints to the tangy, rosemary-seasoned sauce in this recipe.”

Ingredients

    • 4 ounces fresh or frozen skinless catfish fillets, ½ to 1 inch thick
    • 1 tablespoon olive oil
    • 1 cup chopped red sweet pepper
    • 2 medium tomatoes, peeled, seeded, and chopped
    • 1 teaspoon red wine vinegar
    • ¼ teaspoon salt
    • ⅛ teaspoon garlic powder
    • Dash cayenne pepper
    • 2 tablespoons red wine vinegar
    • 1 tablespoon olive oil
    • ¼ teaspoon dried rosemary, crushed
    • ¼ teaspoon salt
    • ⅛ teaspoon ground black pepper

Directions

  • 1 Thaw fish, if frozen; set aside.
  • 2 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, ¼ 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.
  • 3 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 ¼ teaspoon salt and the black pepper.
  • 4 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 ½-inch thickness of fish or until fish flakes easily when tested with a fork, turning basket once if fillets are 1 inch thick.
  • 5 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 ½-inch thickness or until fish flakes easily when tested with a fork, turning fish once if fillets are 1 inch thick.
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