Monday, March 23, 2009


Catfish Veracruz.

Preparation time: 10 minutes

Shopping: none.

We made this dish the night before so I had leftover sauce as well as two leftover raw catfish fillets. Still, making this unusual sauce with tomatoes, olives, capers, cinnamon and cloves--a Mexican classic--does not take terribly long. I found I had most of the ingredients already in the pantry.

Our friend Marty declared that this was "the best fish I've ever eaten. It didn't taste fishy at all." Well, that's a double confirmation. The nurse at the school where I teach my "food appreciation" classes also announced recently that she had made the dish for a family dinner after he kids brought home the recipe and said it was the best thing yet.

For you fish lovers and low-fat followers, this is an excellent choice. It's packed with protein and few carbs. The catfish was farmed right here in the U.S. and the only fat is the extra-virgin olive oil used to saute the onions.

Try it. You'll like it.

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