Rick Moonen's U.S. Farm-Raised Catfish Sloppy Joes

  • 8 ounces skinless catfish fillet, cut into 1/3-inch dice
  • Coarse salt
  • 1/4 cup vegetable oil
  • 1 small onion, diced (about 3/4 cup)
  • 1 small green bell pepper, diced (about 3/4 cup)
  • 2 tsp. paprika
  • 1 cup barbecue sauce
  • Unsalted butter
  • 2 oversized burger buns (or other soft rolls), split horizontally

    • Season catfish with salt. Heat medium-sized skillet over medium-high heat. When pan is hot (drop of water will sizzle on contact), add oil, onion and bell pepper. Cook, stirring often, until vegetables begin to soften, about 3 minutes. Stir in paprika and cook, stirring constantly, for 1 minute. Add catfish and cook for 1 minute, stirring frequently so all sides of fish come in contact with hot pan. Stir in barbecue sauce and bring to a simmer. Reduce heat to low and simmer until thick, about 10 to 12 minutes. Butter rolls and lightly toast, buttered side down, in skillet. Fill buns and serve hot.

    Recipe adapted from FISH WITHOUT A DOUBT by Rick Moonen and Roy Finamore. Text copyright (c) 2008 by Rick Moonen and Roy Finamore. Adapted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.