–bone-in catfish (1 medium)
–salt and pepper
–squash (5 small or 3 medium or 1 large)
–onion (one-half medium)
–Bac’n pieces (soy bacon)
–brown rice (boxed)
–chicken broth (non-fat, low sodium)
1 – Rinse the bone-in catfish. Place in large, covered baking dish. Season with ginger, garlic powder, salt, pepper, and olive oil. Turn over and season the same. Add one-half inch of water and a generous amount of soy sauce. Set aside.
2 – Place two-thirds cup of brown rice in a large, wide-mouthed, covered baking dish. Add two-thirds cup of chicken broth. Season with a drop of olive oil. Cook on high in the microwave for 5 minutes. Keep covered when finished.
3 – Peel and slice the squash. Peel and slice one-half onion. Place in two layers in covered baking dish, seasoning each layer with salt, pepper, Bac-n pieces, and olive oil. Cook on high in the microwave for 5 minutes.
4 – Cook one side of the catfish for 3 minutes on high in the microwave. Using spatulas, gently turn catfish over and cook for another 3 minutes on high.
5 – Serve the dinner hot.
–catfish and rice original; squash adapted from my mother’s recipe.