• Ingredients: 38
  • Serves: 2

Spicy catfish with bell peppers and onions with 6-ounce catfish fillets, all purpose flour, vegetable oil, medium onion, sliced, 1/2 large red bell pepper, thinly sliced, 1/2 large green bell pepper, thinly sliced, white wine vinegar, chopped drained canned pickled jalapeño chilies.

Ingredients

  • 2 6-ounce catfish fillets
  • All purpose flour
  • 2 1/2 tbsps. 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 tbsps. white wine vinegar
  • 1 tbsp. chopped drained canned pickled jalapeño chilies

For sauce

For filling

  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/4 cups sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1 15-ounce can solid pack pumpkin
  • 3 large eggs
  • 1 tbsp. vanilla extract

For filling

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.

    For this step you will need

  2. Step 2 Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates.
  3. Step 3 Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes.

    For this step you will need

Nutrition information

Calories 418 Carbohydrates 13 g (4%)
Fat 28 g (43%) Protein 28 g (55%)
Saturated Fat 3 g (17%) Sodium 172 mg (7%)
Polyunsaturated Fat 5 g Fiber 3 g (10%)
Monounsaturated Fat 17 g Cholesterol 94 mg (31%)