Catfish Antipasto Platter

Ingredients

• 2 cups water
• ½ pound U.S. farm-rasied catfish fillets
• 1 x 9-ounce package frozen artichoke hearts, thawed
• 4 ounces cheddar cheese, cubed
• 4 ounces pitted ripe olives, drained
• 1 small zucchini, cut into ¼-inch thick slices
• ⅔ cup white wine vinegar
• ½ cup olive oil
• 3 green onions, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon sugar
• ½ teaspoon dried basil, crumbled
• ¼ teaspoon pepper
• lettuce leaves

Directions

1. Bring water to a boil in a large skillet over medium heat.
2. Add catfish fillets and return to a boil.
3. Reduce the heat to medium-low, cover, and gently simmer for 5 to 7 minutes or until flakes easily when tested with a fork.
4. Using a slotted spatula, remove fillets from water and place on a plate to cool slightly.
5. Cut into bite-size pieces.
6. Cut artichoke hearts in half.
7. Place artichoke hearts, cheese, and zucchini in a large plastic bag and shake to mix.
8. Add catfish pieces.
9. Mix vinegar, olive oil, green onions, garlic, sugar, basil and pepper in a small bowl.
10. Pour over catfish mixture in bag.
11. Seal bag tightly and refrigerate for 6 hours or overnight, turning bag occasionally.
12. To serve, let marinated catfish mixture stand at room temperature for about 15 minutes.
13. Drain and arrange on a lettuce-lined serving platter.
14. Serve with toothpicks.