Edward Giobbi intended this recipe for catfish. I recommend catfish from Mississippi. . .
–catfish fillet (1, size of 2 decks of cards, one-half pound; small is better)
–breadcrumbs (plain, one – third cup, boxed)
–green onions (one-quarter cup, chopped, about 3 stalks)
–yellow onions (one-quarter cup, chopped)
–pine nuts (one-quarter cup, packaged)
–raisins (dark variety, one-quarter cup)
–lemon juice (bottled, 3 squirts)
–white wine (one-quarter cup)
–salt and pepper
–extra virgin olive oil
1 – Place the catfish fillet in a plastic bag. Season with salt, pepper, and extra virgin olive oil. Pour in the breadcrumbs; shake well. Place the breaded catfish in a covered baking dish.
2 – Sprinkle the catfish with lemon juice. Add white wine. Top with raisins, pine nuts, yellow onions, and green onions (in that order, green onions on top). Finish with a few drops of olive oil.
3 – Microwave the catfish for 6 minutes, 20 seconds, longer if there are thick parts to the fillet. Catfish is done when it breaks apart easily.
4 – Serve the catfish and sauce hot.
–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.