2 U.S. Farm-Raised Catfish Fillets
3 tablespoons olive oil, divided
1 to 2 cups mixed bell peppers, diced
1/2 cup red onion, diced
1/2 cup celery, diced
2 tablespoons fresh garlic, chopped
2 cups of your favorite etouffée sauce
2 teaspoons Cajun seasoning spice blend
1 cup rice, cooked
Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery and garlic. Sauté until onions are soft. Add etouffée sauce and reduce to a simmer.
In another skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fillets with Cajun seasoning. Place into skillet and sauté for approximately 4 to 5 minutes.
Turn fillets over and gently pour etouffée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish is cooked through.
Serve over rice.