Catfish & Roasted Pepper Skillet Supper


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Sweet red peppers create the perfect sauce for the milder fish in this skillet dinner.

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  • 1 lb. fresh or frozen skinless catfish fillets, 1/2 to 1-in. thick
  • 1 jar (7 oz.) roasted whole sweet red peppers, rinsed and drained Nonstick cooking spray
  • 1 small onion, thinly sliced
  • 1 large garlic clove, minced
  • 1 can (4-oz.) diced green chili peppers, drained
  • 1/2 tsp. dried Italian seasoning, crushed

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Thaw fish, if frozen. Cut into serving-size pieces. Cut roasted peppers into strips. Combine peppers and remaining ingredients in a large skillet coated with nonstick cooking spray. Cook over medium heat for 4-5 minutes or until onion is tender. Place fish atop red pepper mixture. Reduce heat to medium-low. Cover and cook for 8-10 minutes or until fish flakes easily with a fork. Using a slotted spoon, transfer fish to individual plates. Spoon 1/4 of red pepper mixture over each serving.

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