3 tbsps. canola oil 1 cup chopped onion 1 red bell pepper, cored, seeded and chopped 3 stalks celery, sliced 3 cloves garlic, minced or pressed 1 cup long-grain white rice 2 cups reduced-salt chicken broth or water 1 tbsp. Worcestershire sauce 1 tsp. tabasco, or to taste 1 pound catfish fillet

In a large skillet, preferably cast iron, heat the oil over medium-high heat. Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes. Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes. Stir in the broth, Worcestershire sauce and tabasco, bring to a boil, cover and cook over low heat for 5 minutes. Meanwhile, rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Cut the catfish into 1-inch strips. Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.

Makes 4 to 6 servings

Contributed by: Edit

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