Catfish Antipasto Platter

Ingredients

 * 2 cups water
 * ½ pound U.S. farm-rasied catfish fillets
 * 1 x 9-ounce package frozen artichoke hearts, thawed
 * 4 ounces cheddar cheese, cubed
 * 4 ounces pitted ripe olives, drained
 * 1 small zucchini, cut into ¼-inch thick slices
 * ⅔ cup white wine vinegar
 * ½ cup olive oil
 * 3 green onions, finely chopped
 * 3 cloves garlic, minced
 * 1 teaspoon sugar
 * ½ teaspoon dried basil, crumbled
 * ¼ teaspoon pepper
 * lettuce leaves

Directions

 * 1) Bring water to a boil in a large skillet over medium heat.
 * 2) Add catfish fillets and return to a boil.
 * 3) Reduce the heat to medium-low, cover, and gently simmer for 5 to 7 minutes or until flakes easily when tested with a fork.
 * 4) Using a slotted spatula, remove fillets from water and place on a plate to cool slightly.
 * 5) Cut into bite-size pieces.
 * 6) Cut artichoke hearts in half.
 * 7) Place artichoke hearts, cheese, and zucchini in a large plastic bag and shake to mix.
 * 8) Add catfish pieces.
 * 9) Mix vinegar, olive oil, green onions, garlic, sugar, basil and pepper in a small bowl.
 * 10) Pour over catfish mixture in bag.
 * 11) Seal bag tightly and refrigerate for 6 hours or overnight, turning bag occasionally.
 * 12) To serve, let marinated catfish mixture stand at room temperature for about 15 minutes.
 * 13) Drain and arrange on a lettuce-lined serving platter.
 * 14) Serve with toothpicks.