I used to hate fish.
At least… I thought I did.
My wonderful boyfriend has been working as a Seafood Associate since before we started dating 4 years ago. It’s not a calling for him, but it does keep gas in his car while he’s working his way through school (just one more year!).
After 4 years of cutting and steaming and stocking fish and other seafood, he was gradually able to teach me that not all fish tastes the way that a freshly opened can of Bumblebee Tuna smells (AKA like cat food). Last week, his store had a sale on catfish, which is a very healthy option as it contains a great deal of healthy fats, protein, and B-12. Also, if you’re worried about Mercury, catfish is super low in Mercury compared to other fish.
I wanted something spicy, and I found a recipe to serve over brown rice that turned out to be delicious. Be careful though, this dish really is spicy, so if you’re not looking to set your taste buds on fire think about reducing the amount of hot sauce that you use.
- 2 catfish fillets chopped into nuggets
- 1 can diced tomatoes I used Hunt's fire roasted
- 1 cup chopped bell pepper I used a red bell pepper
- 1 cup chopped onion
- 4 tsp hot pepper sauce I used Tabasco
- 4 cups cooked brown rice
- Empty can of diced tomatoes into large skillet. Add fish, peppers, onions & hot sauce.
- Cook covered over medium-high heat for 20-25 minutes, stirring occasionally.
- Cook until fish flakes easily and bell peppers and onions are tender.
- Remove from heat and serve over brown rice: Makes approximately 4 servings served over one cup of cooked rice.