It has taken me a while to appreciate fish, but I have come to love mild fish like Catfish and Mahi Mahi and I’m learning to enjoy more flavorful fish like Salmon. There is one thing I have always liked about fish: You can cook it in under 10 minutes in the broiler. Fish is the ultimate fast food; you can’t even prepare pizza out of a box in the time it takes to make fish.
Last week, I had a horrid virus. No matter what I did I just couldn’t shake the fever. At one point I was shivering so violently that I wondered if it qualified as exercise. My husband did most of the cooking, so the kids ate waffles on more than one occasion.
When I started to feel better and ventured back into the kitchen, I kept it simple and prepared Broiled Catfish with Artichokes and Tomatoes. I used frozen artichoke hearts and frozen diced tomatoes, so it cut down on the amount of prep work.
- 2 lbs. catfish
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup diced onion
- 2 cups artichokes heart
- 1¾ cups diced tomatoes
- 1 tablespoon vinegar
- 2 teaspoons honey
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon thyme
- pinch of salt
- dash of pepper
- Preheat broiler. Line broiling pan with foil.
- Place fish on broiling pan. Broil on each side for 3 -4 minute or until it is cooked through.
- While the fish is broiling, saute the onion and garlic in the olive oil for 3 minutes.
- Add artichokes, tomatoes, vinegar, honey and spices. cook over medium high heat for 4 -5 minutes or until the veggies are heated through.
- Place catfish on dinner plate and top with artichoke and tomato mixture. Serve immediately.
I served this with a garden salad and leftover Roasted Asparagus with Dijon Dressing.