Tomato Skillet Fish Fillets
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We love making these during the peak of tomato season when the grape and cherry tomatoes are extra juicy and flavorful. This also happens to be when you’ll find farm-raised catfish at some of the best prices of the year. Serve this up with a crisp salad and a tall glass of lemonade and you’ll have a good-for-you favorite your family will love.
What You'll Need
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups cherry tomatoes
- Juice from 1 lemon
- 1/4 cup white wine
- 4 (6-ounce) US Farm-Raised Catfish fillets
- Salt for sprinkling
- Black pepper for sprinkling
- 2 tablespoons slivered fresh basil
What to Do
- In a medium skillet over medium heat, heat 2 tablespoons oil until hot. Sauté garlic and red pepper flakes for 1 minute, or until garlic is golden. Add tomatoes and cook 8 to 10 minutes or until they start to blister and soften, stirring occasionally. Add lemon juice and wine, and simmer for 2 to 3 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil until hot. Sprinkle catfish with salt and black pepper and sauté 6 to 8 minutes or until golden and fish flakes easily with a fork, turning halfway through cooking. Serve fish topped with blistered tomato mixture and basil.
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