Cat fish contains lots of heart-healthy omega-3 fatty acids. Consumption of these types of fatty acids is thought to be associated with reduction in blood pressure and reduced risk for certain cancers. I love the red wine vinegar on the squash salsa. It goes really well with the catfish.
Ingredients:
4 tablespoons olive oil
1 medium zucchini, diced
1 medium summer squash, diced
1 yellow bell pepper, diced
1/2 small red onion, chopped
kosher salt and black pepper
3 tablespoons red wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
4 3- to 4-ounce skinless catfish fillets
Directions:
1.Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat. Add the zucchini, squash, bell pepper, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until just tender, 2 to 3 minutes. Transfer to a plate and refrigerate until cool. Wipe out the skillet.
2.In a medium bowl, toss the cooled vegetables with the vinegar, parsley, basil, and 2 tablespoons of the oil.
3.Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 2 to 3 minutes per side. Serve with the salsa.
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