Broiled Catfish with Artichokes and Tomatoes

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.

Broiled Catfish with Artichokes and tomatoes
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Directions
  1. Preheat broiler. Line broiling pan with foil.
  2. Place fish on broiling pan. Broil on each side for 3 -4 minute or until it is cooked through.
  3. While the fish is broiling, saute the onion and garlic in the olive oil for 3 minutes.
  4. Add artichokes, tomatoes, vinegar, honey and spices. cook over medium high heat for 4 -5 minutes or until the veggies are heated through.
  5. 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.

Related Posts:

Lemon Basil Catfish

Pecan Crusted Ruffy

White Ruffy in Ginger Teriyaki Sauce

This recipe is shared with the Hearth and Soul Hop,  Full Plate Thursday, and Foodie Friday.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. I just love your recipe, the next time we go fishing and have a catch of Catfish, we will be trying this one. Hope you have a wonderful Easter Celebration and thank you so much for sharing at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. I’m so glad you are feeling better now, Alea!

    I really like the tomatoes and artichokes in this lovely recipe, and I like the honey too! I think this recipe would be nice with any mild fish, although I’d love to have catfish again one day. It’s not available in the UK and the last time I had it was a very long time ago on a fishing trip!

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