SPICY CATFISH w/BELL PEPPERS & ONIONS

By BobD

Ingredients

• 2 SERVINGS
• 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.
• 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 jalapeno chilies

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

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.

Saute until crisp-tender, about 4 minutes.

Add vinegar and jalapeno Stir 1 minute.

Season mixture with salt and pepper. Spoon over fish.