Tomato-Basil Catfish

1 medium-sized green bell pepper, chopped

1 medium-sized onion, chopped

2 garlic cloves, chopped

1 (14-ounce) can chicken broth

1 (14 1/2-ounce) can diced tomatoes

1/2 teaspoon dried oregano

1/2 teaspoon dried basil OR 1 tablespoon chopped fresh basil

1/2 teaspoon black pepper

4 (4-ounce) U.S. Farm-Raised Catfish fillets

1. In a large skillet, heat the olive oil over medium heat. Add the bell pepper, onion, and garlic, and saut for 2 to 3 minutes, or until the vegetables become translucent.

2. Add the chicken broth, tomatoes, oregano, basil, and black pepper; bring to a boil and cook for 2 minutes.

3. Reduce the heat to medium-low. Place the catfish fillets over the sauce, cover, and simmer for 7 to 9 minutes, or until the fish flakes easily with a fork.

SERVING TIP: This has so much flavorful sauce, you may want to serve it over warm cooked rice. If you'd like, garnish with a sprig of fresh basil.

Notes:

This segment first aired on the Mr. Food show 10/18/2006