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| Crazed Catfish |
| Serves:4 |
| "In the late 1970's after leaving Florida and moving to Atlanta, Georgia, I began promoting jazz in venues like the historic Fox Theater. We booked artists like Stanley Turrentine, Ramsey Lewis, Eric Gale, Woody Shaw, and Jimmy Smith. Since I promoted the concerts, I also wanted these jazz greats to sample my dishes, so I'd prepare lots of new things. Simple, yet inventive, here is a fish favorite enjoyed by some great legends of the jazz world." |
Ingredients:
1/2 cup water
4 boneless catfish fillets
1 tablespoon minced ginger root
3 medium tomatoes, peeled, seeded and chopped or 1 (14.5 - ounce can chopped tomatoes, with juice)*
5 green onions,
chopped
10 sprigs flat-leaf parsley or sorrel, chopped
Salt and pepper, to taste
2 cups cooked rice
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Preparation:
Pour water into a skillet over medium-low heat. Add fish and arrange ginger root, tomatoes, green onions and parsley on fish. Season with salt and pepper. Cover and cook 10 minutes or until fish just begins to flake. Serve with steamed rice.
Per Serving: 351 Calories (15.7% from fat); 6g Fat (1g Sat, 2g Mono, 2g Poly); 34g Protein; 41g Carbohydrate; 7g Dietary Fiber; 92mg Cholesterol; 432mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 3 Vegetable.
*Cooks Note: If using canned tomatoes with juice, omit the water.
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