Braised Catfish Fillet

Course : Vegetables
Serves: 4
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4 ounces catfish fillet
2 ounces white wine
1 tablespoon lemon juice
1 teaspoon corn oil
1 medium tomato -- diced
2 medium green onion -- chopped
1/4 cup green or yellow bell pepper -- diced
1 clove garlic clove -- crushed
4 ounces tomato juice
1 teaspoon cornstarch
1 medium lemon -- quartered

Preparation / Directions:

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.


Nutritional Information:

274 Calories (kcal); 8g Total Fat; (28% calories from fat); 22g Protein; 24g Carbohydrate; 66mg Cholesterol; 511mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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