Serves: 4
Total Calories: 171

1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 small clove garlic, minced
1 teaspoon olive oil
1 (7 1/2-ounce) can chopped tomato, drained
1/4 teaspoon sugar
1/4 teaspoon dill weed
1/4 teaspoon salt
pinch of pepper
4 (1-pound) catfish filets
2 tablespoons cold water
2 teaspoons cornstarch
2 tablespoons chopped parsley
1/4 cup slivered almonds (optional)

In a large skillet over medium-high heat, sauté onion, pepper, and garlic in olive oil 4–5 minutes, until tender. Stir in tomatoes, sugar, dill weed, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes, stirring often. Cut each catfish fillet into 4 portions (measure thickness). Add fillets to skillet; spoon sauce over fillets. Bring mixture to a boil. Reduce heat, cover, and simmer until fish flakes easily with a fork. Allow 4–6 minutes each 1/2-inch thickness of fish. Remove fish from skillet, but cover to keep warm.

In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture into sauce in skillet. Cook over medium heat, stirring until bubbly. Add fresh chopped parsley and cook, stirring occasionally, for an additional 2 minutes. Serve sauce over fish portions. If desired, top with slivered almonds.

Nutritional Facts:

Serves: 4
Total Calories: 171
Calories from Fat: 51

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