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Catfish Antipasto Platter

(1 Votes)
SERVES
6
CHILL TIME
4 Hr
COOK TIME
5 Min
READY IN
4 Hr 5 Min

The mild and mellow flavor and textures of U.S. farm-raised catfish are a welcome change of pace for our Italian-style antipasto platter. Surprise your guests with this tasty all-American fish that always fits.

What You'll Need:
  • 1/2 pound U. S. Farm-Raised Catfish fillets
  • 1 (14-ounce can) artichoke hearts, cut in halves
  • 1 (8-ounce) block provolone cheese, cut into 1-inch cubes
  • 3/4 cup kalamata pitted olives, drained
  • 1 small zucchini, cut into 1/4-inch thick slices
  • 1 cup halved cherry tomatoes
  • 2/3 cup white wine vinegar
  • 1/2 cup olive oil
  • 3 scallions (green onions), thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lettuce leaves
What To Do:
  1. In a large skillet, bring 2 cups water to a boil over high heat. Add catfish fillets and return to a boil. Reduce heat to low, cover, and simmer 5 to 7 minutes, or until fish flakes easily when tested with a fork.
     
  2. Using a slotted spoon, remove fillets from water and place on a plate to cool slightly. Cut into bite-sized pieces.
     
  3. Place artichoke hearts, cheese, olives, zucchini, and tomatoes in a large plastic bag and shake to mix. Add catfish pieces; set aside.
     
  4. In a small bowl, combine the remaining ingredients except lettuce. Pour over catfish mixture in bag, seal bag, and refrigerate 4 hours or overnight.
     
  5. Drain marinated catfish mixture and serve on a bed of lettuce leaves. Serve with toothpicks.


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