Searing the fish allows for fast, even cooking and supercrisp texture. Meanwhile, a little sourdough bread will bind and thicken the sauce while adding a pleasant tang.
- 1/2 slice sourdough bread, cubed
- 1 cup chopped bottled roasted red bell peppers, rinsed and drained
- 1 1/2 tbsp sherry vinegar
- 2 tbsp EVOO, divided
- 1/2 tsp sea salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper
- 2 garlic cloves, minced
- 4 6-ounce skinless catfish fillets
- 1 tbsp fresh flat-leaf parsley leaves
- Place bread in a small bowl; cover with water. Let stand 5 minutes; drain. Combine soaked bread, bell peppers, sherry vinegar, 1 tbsp oil, 1/4 tsp salt, 1/4 tsp black pepper, paprika, crushed red pepper, and garlic in the bowl of a food processor; process until smooth.
- Sprinkle fillets evenly with remaining salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add fillets to pan; cook 6 minutes. Turn and cook 2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 3 tbsp red pepper mixture. Sprinkle with parsley. Serves 4 (serving size: 1 fillet and 3 tbsp sauce).
Before you make the fish, consider getting this side started: Rice with Almonds and Peas. Basmati rice is fluffy and fragrant; any left over rice can be topped with stir-fries, used for rice stuffings, or be used to make rice pudding.
- 1 cup unsalted chicken stock
- 3/4 cup uncooked white basmati rice
- 1/4 tsp sea salt
- 2/3 cup frozen peas, thawed
- 1/4 tsp freshly ground black pepper
- 1/4 cup sliced almonds, toasted
- Bring stock, rice, and salt to a boil in a large saucepan. Reduce heat to low; cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and fluff rice with a fork. Stir in peas and pepper. Cover and let stand 5 minutes. Sprinkle with almonds. Serves 4 (serving size: 3/4 cup).