Tilapia/ Catfish CacciatoreFrom bru 7 years ago
- Tilapia filets whole or bite sized Catfish pieces, 3/4- 1 # per person shopping list
- 24 oz jar spaghetti sauce, any kind, I used Ragu shopping list
- Chopped onion - 1 cup shopping list
- Chopped green pepper - 1 cup shopping list
- fresh basil leaves chopped - 10 approx. shopping list
- Optional: Upon serving sprinkle top w/ romano cheese or grated soft cheese. Canned chipotle peppers in adobo sauce - I love the taste, use sparingly or if these are just too hot, use a bit of the sauce. shopping list
- Optional - I eat mine plain but you can serve it in a bowl over noodles or rice or mashed potatoes. shopping list
How to make it
- In olive oil SLOWLY fry fish so it doesn't dry out, turning catfish periodically. If you get a lot of water out of your fish pour it off or raise the heat a lot, temporarily, to get rid of it or both.Tilapia does not need turning; it is delicate and its limiting factor is how many you can get into the pan as I tried to serve whole filets.
- When fish is almost 1/2 cooked add onion and green pepper trying to get it in contact with the pan so it cooks; not such a problem with the fish pieces. If you used catfish just stir as it's not so delicate.
- When fish is not quite through cooking [ 3/4 done - don't over cook it] add spaghetti sauce, stirring and gently lifting filets to get sauce underneath so they don't stick.
- Add Basil right away and cook at low heat [ barely bubbling ] for 20 minutes, stirring periodically and gently pushing the filets around if that is what you used. Sauce should be getting thicker as you cook. If not you can thicken it with a little cold water and cornstarch mixture.
- OK, that's it. You should have a tasty, slightly sweet [ from the basil and onions ], slightly thickened sauce with your fish. Not fishy, delicious and it doesn't get any healthier than this - unless you try my baked celery recipe with liver sauce - just kidding !
The Cookbru Aurora, IL
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