Braised Catfish Fillet

4 ounces catfish fillet
2 fl. ounces white wine
1 tablespoon lemon juice
1 teaspoon corn oil
1 tomato, diced
2 green onion, chopped
1/4 cup green or yellow bell pepper, diced
1 garlic clove, crushed
4 fl. ounces tomato juice
1 teaspoon cornstarch
1 lemon, quartered

Marinate catfish in white wine and lemon juice for 15 minutes. Remove fish
from marinade and set aside. In a sauté pan, heat oil over medium high heat.
Add tomatoes, green onions, yellow or green bell pepper and garlic. Sauté 3
to 5 minutes, or until vegetables are wilted. Add tomato juice and bring to
a low simmer. Stirring constantly, add cornstarch and stir until mixture
begins to thicken. In a separate sauté pan, place marinated fish fillet and
cover with hot sauce. Return to heat and allow to simmer until fish is
tender, approximately 5 to 10 minutes. Garnish with lemon wedge.

Servings: 1
Home Cookin 4.8 Chapter: Fish And Seafood