Catfish Antipasto Platter

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

A catfish recipe.

[edit] Ingredients

• 2 cups water
• 1/2 pound U.S. Farm-Rasied catfish fillets
• 1 9-ounce package frozen artichoke hearts, thawed
• 4 ounces chedder Cheese, cubed
• 4 ounces Calamata pitted ripe olives, drained
• 1 small zucchini, cut into 1/4-inch thick slices
• 2/3 cup white wine vinegar
• 1/2 cup olive oil
• 3 green onions, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon Sugar
• 1/2 teaspoon dried basil, crumbled
• 1/4 teaspoon pepper
• lettuce leaves

[edit] 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 fish flakes easily when tested with a fork. Using a slotted spatula, remove fillets from water and place on a plate to cool slightly.
4. Cut into bite-size pieces.
5. Cut artichoke hearts in half.
6. Place artichoke hearts, Cheese, olives and zucchini in a large plastic bag and shake to mix.
7. Add catfish pieces.
8. Mix vinegar, olive oil, green onions, garlic, Sugar, basil and pepper in a small bowl.
9. Pour over catfish mixture in bag.
10. Seal bag tightly and refrigerate for 6 hours or overnight, turning bag occasionally.
11. To serve, let marinated catfish mixture stand at room temperature for about 15 minutes.
12. Drain and arrange on a lettuce-lined serving platter. Serve with toothpicks.

[edit] See also