Catfish Antipasto Platter

Ingredients

 * 2 cups water
 * 1/2 pound U.S. Farm-Rasied catfish fillets
 * 1 9-ounce package frozen artichoke hearts, thawed
 * 4 ounces chedder Cheese, cubed
 * 4 ounces Calamata pitted ripe olives, drained
 * 1 small zucchini, cut into 1/4-inch thick slices
 * 2/3 cup white wine vinegar
 * 1/2 cup olive oil
 * 3 green onions, finely chopped
 * 3 cloves garlic, minced
 * 1 teaspoon Sugar
 * 1/2 teaspoon dried basil, crumbled
 * 1/4 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. Using a slotted spatula, remove fillets from water and place on a plate to cool slightly.
 * 4) Cut into bite-size pieces.
 * 5) Cut artichoke hearts in half.
 * 6) Place artichoke hearts, Cheese, and zucchini in a large plastic bag and shake to mix.
 * 7) Add catfish pieces.
 * 8) Mix vinegar, olive oil, green onions, garlic, Sugar, basil and pepper in a small bowl.
 * 9) Pour over catfish mixture in bag.
 * 10) Seal bag tightly and refrigerate for 6 hours or overnight, turning bag occasionally.
 * 11) To serve, let marinated catfish mixture stand at room temperature for about 15 minutes.
 * 12) Drain and arrange on a lettuce-lined serving platter. Serve with toothpicks.