add to shopping list Ingredients

1 T. Olive Oil
1 T. minced garlic
1 T. dried minced onion
2 baby zucchini, diced
1 can diced tomatoes (14.5 oz.)
1 jar artichoke hearts, diced (12 oz.)
1 can chicken broth (14.5 oz.)
1/2 t. italian seasoning
2 6-ounce catfish filets
dash Salt & pepper, to taste

Preparation

1. Start the sauce by sautéing the garlic and onion in olive oil.
2. Add the zucchini and allow it to cook and brown lightly.
3. Pour in the diced tomatoes, artichoke hearts, and chicken broth. Add seasoning.
4. Allow this to cook and reduce so the tomatoes cook down, the zucchini gets done, and some of the liquid boils off. When it looks about done, start your fish.
5. I made the fish on our George Foreman grill, but you can sauté, broil or bake it, as you desire. Do this step LAST, since it will only take a few minutes for the fish to cook, and you want to serve it right as it is done cooking.
6. To serve, use a shallow bowl, like a pasta bowl, and ladel in a scoop or two of the veggie sauce. Place a fish filet on top, in each bowl.


NOTE: My recipe was made with two portions of fish, but there will be enough sauce for 4 filets.

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Reviews

2/11/10

Ashley says:

Looks Great! I love fish! I will have to try this one!

2/11/10

Goldie says:

Thank you! I have more seafood recipes; I just have not posted them as of yet.

5/22/11

Theresa111 says:

Please do because this was delicious. :)

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