• 40minutes
  • 265calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 tablespoon all-purpose flour

  3. 1 large onion, sliced

  4. 1 cup sliced celery

  5. 1 green bell pepper, diced

  6. 1 14-ounce can stewed tomatoes

  7. Pinch of cayenne pepper

  8. 1 pound catfish fillets, cut into 4 portions

  9. 1/4 teaspoon salt

  10. 1/4 cup reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. Melt butter in a large saucepan over medium heat. Add flour and cook, stirring until the flour is brown and fragrant, about 1 minute.

  2. Add onion, celery, bell pepper, tomatoes and cayenne (if using); bring to a simmer. Cover and cook on medium-low, stirring occasionally, until the vegetables are very soft, about 15 minutes.

  3. Sprinkle catfish with salt and place in the saucepan on top of the vegetables. Reduce heat to maintain a low simmer, cover and cook until the catfish is just cooked through and opaque, 8 to 10 minutes more. Remove from the heat.

  4. Remove the catfish from the pan with a slotted spoon. Stir sour cream into the vegetables. Serve the catfish over the stewed vegetables.


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