Catfish Antipasto Platter

2 cups water
1/2 pound U.S. Farm-Rasied Catfish fillets
1 9-ounce package frozen artichoke hearts, thawed
4 ounces chedder cheese, cubed
4 ounces Calamata pitted ripe olives, drained
1 small zucchini, cut into 1/4-inch thick slices
2/3 cup white wine vinegar
1/2 cup olive oil
3 green onions, finely chopped
3 cloves garlic, minced
1 teaspoon sugar
1/2 teaspoon dried basil, crumbled
1/4 teaspoon pepper

lettuce leaves
 
1. Bring water to a boil in a large skillet over medium heat. Add catfish fillets and return to a boil. Reduce the heat to medium-low, cover, and gently simmer for 5 to 7 minutes or until fish flakes easily when tested with a fork. Using a slotted spatula, remove fillets from water and place on a plate to cool slightly. Cut into bite-size pieces.
2. Cut artichoke hearts in half. Place artichoke hearts, cheese, olives and zucchini in a large plastic bag and shake to mix. Add catfish pieces. Mix vinegar, olive oil, green onions, garlic, sugar, basil and pepper in a small bowl. Pour over catfish mixture in bag. Seal bag tightly and refrigerate for 6 hours or overnight, turning bag occasionally.
3. To serve, let marinated catfish mixture stand at room temperature for about 15 minutes. Drain and arrange on a lettuce-lined serving platter. Serve with toothpicks.