Catfish Perioo

By charlotteh371

Ingredients

• 1 tbsp. canola oil
• 4 cloves garlic, minced
• 1 stalk celery, halved lengthwise and sliced
• 1 green bell pepper, seeded and diced
• 1 yellow onion, peeled and diced
• 2 scallions, sliced, separating white bottoms from green tops
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup brown rice
• 2 tsp old bay seasoning, divided
• 1 10-oz can diced tomatoes with green chilies (mild, origina or hot depending on preferred heat level), undrained
• 1 15oz can garbanzo beans (chickpeas) drained
• 10 to 12 oz fresh catfish fillet skin removed
• juice of 1 lemon

Preparation

Step 1

in a large pot, heat oil over medium high heat. Add garlic, celery, bell pepper, onion and white bottoms of scallions. Add onion and bell pepper; saute until tender, about 6mins. season with 1/4 tsp each salt and black pepper.

Add rice and 1 tsp Old Bay Seasoning; heat one minute more. Stir in diced tomatoes, garbanzo beans and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until mixture has thickened, 15 to 20mins. Remove from heat.

Meanwhile, finely chop catfish; pat dry with paper towels. Toss catfish pieces with 1 tsp Old Bay Seasoning. Stir catfish and lemon juice into pot of rice mixture until combined. Cover and set aside for three mins, until catfish pieces are cooked through. Season with remaining 1/4 tsp each salt and black pepper.

Divide perloo among four bowls. garnish servings with the green tops of the scallions.