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Country Kitchen
August 1, 2009 Previous Recipe | Next Recipe
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CATFISH PASTA PRIMAVERA
BRAVE CAT SANDWICH
KEE’S KAT KAKES
ALABAMA FARM-RAISED CATFISH SALAD SUPREME
JUDY’S TARTAR SAUCE
JUDY’S BLACKENED SEASONING
ALABAMA GOLDEN BROWN CATFISH
CATFISH FAJITAS
YUPPIE SUPREME CATFISH
ALABAMA FARM-RAISED CATFISH SALAD SUPREME

8 Alabama farm-raised catfish fillets
Salt
Pepper
Garlic powder
1 (16-ounce) can chicken broth
1 large green pepper, finely chopped
1 small onion, finely chopped
1 cup finely chopped celery
1/2 cup sliced black olives
1 avocado, finely chopped
2 ripe tomatoes, finely chopped
1 cup finely chopped carrots
1 (8-ounce) bottle lime juice
1 (8-ounce) bottle Heinz zesty cocktail sauce

Cut catfish fillets into half-inch cubes. Season with salt, pepper and garlic powder to taste. Pour chicken broth into a saute pan, and bring to a simmer. Cook catfish in broth for 3 minutes or until fish flakes easily. Remove fish from broth and place in a glass bowl. Pour lime juice over cooked catfish and chill 45 minutes.
Drain lime juice off catfish. Mix in all vegetables and seafood sauce to thoroughly combine. Keep refrigerated.
Serve over lettuce leaves as a salad or with crackers as an appetizer.





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