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Catfish Antipasto Platter

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IngredientsEdit

Directions Edit

  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.

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