A recipe for liking catfish when they are not fried. . .
–4 fillets of catfish (medium size)
–pureed tomatoes (1 can, drained)
–chopped green onions (3 stalks, chopped)
–minced garlic (1 tablespoon, bottled)
–red bell pepper (one-half, fresh, medium, sliced)
–black olives (1 small can, drained, sliced)
–white wine (one-quarter cup)
–sliced potatoes (5 or 6 small, cut to bite-sized)
–salt and pepper
–extra virgin olive oil (organic, if possible)
1 – Place the potatoes in 1 inch of water in a covered baking dish. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 15 minutes (for very tender potatoes). When finished, keep covered to preserve warmth.
2 – Place the tomatoes, minced garlic, and white wine in a large, covered baking dish. Season with salt, pepper, and extra virgin olive oil. Stir well. Microwave on high for 3 minutes. Nestle the catfish in 1 layer amid the sauce. Season with salt, pepper, and a few drops of olive oil. Sprinkle black olives and green onions on top. Microwave on high for 8 minutes. When finished, check a center piece to be sure that it flakes and is done. If not cooked, return to the microwave for 1 minute more.
3 – Serve the catfish and sauce hot, atop the potatoes.
–catfish (this recipe was intended for catfish) adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.