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.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.