another fresh seafood idea
Once passed over because of their muddy, oily taste, today’s mild-flavored catfish have a new image. The farm-raised fish are fed a grain diet. This ensures a mild, “nonfishy” flavor. They are so mild, in fact, that they need more seasonings than most other fish. A versatile fish, catfish can be prepared in a variety of ways. Try grilling, broiling, steaming, stir-frying or other favorite cooking methods. And of course, there are always the traditional fried recipes we occasionally enjoy.
- 4 medium catfish fillets
- 1/4 cup vegetable oil
- 1 cup coarsely chopped celery
- 1/2 cup chopped green onion, including tops
- 3/4 cup chopped onion
- 4 teaspoons minced garlic
- 2 14 1/2-ounce cans chicken broth
- 2 14 1/2-ounce cans chopped tomatoes, undrained
- 1/2 teaspoon thyme
- 1 small bay leaf
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 2 boxes frozen sliced okra
- 4 ounces orzo (optional)
Cut fillets into 1-inch pieces and set aside.
Heat oil in large pot over medium heat. Lightly sauté celery, green onion, onion and garlic. Add broth, tomatoes, thyme, bay leaf, cayenne, oregano and salt. Bring to boil and add okra. Cover and simmer 15 minutes. Add orzo. Cover and continue simmering 15 minutes. Add catfish and simmer 10 minutes or until fish flakes easily. Remove bay leaf. Serves 8 to 10.