All Recipes Seafood Fish Catfish

Ingredients

2 cups water 1 cup uncooked long-grain rice 1 pound catfish fillets 1 (16 ounce) can stewed tomatoes, with liquid 2 teaspoons dried minced onion 1 teaspoon chicken bouillon granules ½ teaspoon dried oregano ¼ teaspoon garlic powder ⅛ teaspoon hot pepper sauce

Nutrition Info

367.3 calories carbohydrate: 46.8 g cholesterol: 53.4 mg fat: 9.3 g fiber: 1.8 g protein: 22.6 g saturatedFat: 2.2 g servingSize: - sodium: 406 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil, reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
Using a very sharp knife, cut the catfish into 3/4 inch pieces, set aside.
In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce, bring to a boil and stir in the catfish pieces.
Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Serve the fish mixture over the rice.

4 servings

This dish tastes just like the authentic version except it's lower in calories and fat and is a quick recipe to make.