Catfish Tuscany

Ingredients and Weight:

• Catfish fillets: 2 pounds (900 grams)
• Olive oil: 1/4 cup (60 milliliters)
• Garlic, minced: 3 cloves (18 grams)
• Onion, chopped: 1 medium (150 grams)
• Bell peppers, chopped: 1 green and 1 red (300 grams)
• Mushrooms, sliced: 8 ounces (225 grams)
• Sun-dried tomatoes, chopped: 1/2 cup (85 grams)
• Crushed tomatoes: 28 ounces (800 grams)
• Italian seasoning: 2 tablespoons (12 grams)
• Salt and pepper to taste
• Fresh basil, chopped: 1/4 cup (10 grams)

Preparation Time:

25 minutes

Cooking Time:

30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Season the catfish fillets with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Brown the catfish fillets on both sides for 2-3 minutes per side. Remove from the skillet and set aside.
4. Add the garlic and onion to the skillet and cook until softened for about 2 minutes.
5. Add the bell peppers and mushrooms and cook until softened for about 5 minutes.
6. Stir in the sun-dried tomatoes, crushed tomatoes, and Italian seasoning. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
7. Add the browned catfish fillets back to the skillet and cook for an additional 10 minutes, or until cooked through.
8. Garnish with fresh basil before serving.

Nutritional Information:

Per serving: - Calories: 350 - Fat: 15 grams - Protein: 30 grams - Carbohydrates: 25 grams

Dish Characteristics:

• Rich and flavorful with a Tuscan-inspired flavor profile
• Catfish fillets cooked to perfection with a crispy crust and moist interior
• Vibrant and colorful with a variety of vegetables
• Perfect for a special occasion or a cozy family meal

User Comments:

• "This catfish dish is a true masterpiece. The flavors are out of this world and the catfish is cooked to absolute perfection."
• "I'm not a huge fan of fish, but this Catfish Tuscany changed my mind. It's absolutely delicious and I will definitely be making it again."
• "I highly recommend this dish. It's easy to make, packed with flavor, and looks stunning on the plate."
• "I served this dish to my guests for a dinner party and they raved about it. It's a winner!"
• "I love that this dish combines the classic flavors of Tuscany with the freshness of American seafood. It's the perfect blend of two culinary worlds."

Special Precautions and Tips:

• Use fresh, high-quality catfish fillets for the best flavor and texture.
• Season the catfish fillets generously with salt and pepper to enhance their flavor.
• Be careful not to overcook the catfish, as it can become dry.
• Serve the Catfish Tuscany hot with a side of crusty bread or pasta to soak up the delicious sauce.