Tomato-Basil Catfish

4 servings

2 tablespoons olive oil
1 medium-sized green bell pepper, chopped
1 medium-sized onion, chopped
2 garlic cloves, chopped
1 (14-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil OR 1 tablespoon chopped fresh basil
1/2 teaspoon black pepper
4 (4-ounce) U.S. Farm-Raised Catfish fillets

1. In a large skillet, heat the olive oil over medium heat. Add the bell pepper, onion, and garlic, and sauté for 2 to 3 minutes, or until the vegetables become translucent.

2. Add the chicken broth, tomatoes, oregano, basil, and black pepper; bring to a boil and cook for 2 minutes.

3. Reduce the heat to medium-low. Place the catfish fillets over the sauce, cover, and simmer for 7 to 9 minutes, or until the fish flakes easily with a fork.

SERVING TIP: This has so much flavorful sauce, you may want to serve it over warm cooked rice. If you'd like, garnish with a sprig of fresh basil.

Notes:
This segment first aired on the Mr. Food show 10/18/2006