This Mexican-style fish is even better with a couple of great side dishes: steamed rice with fresh cilantro, and a pretty salad of sliced oranges, red onion and black olives. A simple flan makes a lovely dessert.


Can be prepared in 45 minutes or less.

Serves 2; can be doubled.

INGREDIENTS

  • 2 6-ounce catfish fillets
  • all purpose flour
  • 2 1/2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1/2 large red bell pepper, thinly sliced
  • 1/2 large green bell pepper, thinly sliced
  • 2 1/2 tablespoons white wine vinegar
  • 1 tablespoon chopped drained canned pickled jalapeño chilies

    DIRECTIONS

    Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.