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| Catfish Pilaf
1 1/2 pounds of catfish fillets
2 tablespoons of butter or margarine, melted
2 teaspoons of lemon juice
8 slices of bacon, about 1/2 pound
1 cup of chopped green pepper
3/4 cup of chopped onion
one 28 ounce can of tomatoes, chopped and undrained
1 1/2 cups of water
1 1/2 cups of long grain rice, uncooked
one 2 ounce jar of diced pimiento, undrained
1 teaspoon of salt
Place catfish fillets in a lightly greased 13x9x2 inch baking dish. Drizzle with butter and lemon juice.
Bake at 350ºF. for 20 to 25 minutes or until fish flakes easily when tested with a fork; drain and flake. Set aside.
Cook bacon in large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
Cook the green pepper and onion in drippings, stirring constantly until tender. Stir in bacon, tomatoes, and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer for 25 minutes or until most of liquid is absorbed. Stir in catfish; cover and let stand 5 minutes before serving. Yield: 6 servings
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Cookbooks - Fish
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