Preparation:
Marinate catfish in white wine and lemon juice for 15 minutes. Remove fish from marinade and set aside. In a saute pan, heat oil over medium high heat. Add tomatoes, green onions, yellow or green bell pepper and garlic. Saute 3 to 5 minutes, or until vegetables are wilted. Add tomato juice and bring to a low simmer. Stirring constantly, add cornstarch and stir until mixture begins to thicken. In a separate saute pan, place marinated fish fillet and cover with hot sauce. Return to heat and allow to simmer until fish is tender, approximately 5 to 10 minutes. Garnish with lemon wedge. |
