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Ingredients

• 4 4-ounce  fresh or frozen skinless catfish fillets, 1/2 to 1 inch thick
• 1 tablespoon  olive oil
• 1 cup  chopped red sweet pepper
• 2 medium  tomatoes, peeled, seeded, and chopped
• 1 teaspoon  red wine vinegar
• 1/4 teaspoon  salt
• 1/8 teaspoon  garlic powder
• Dash  cayenne pepper
• 2 tablespoons  red wine vinegar
• 1 tablespoon  olive oil
• 1/4 teaspoon  dried rosemary, crushed
• 1/4 teaspoon  salt
• 1/8 teaspoon  ground black pepper

Description

Catfish Have A Mild Flavor And Firm Flesh--both Of Which Serve As Tasty Counterpoints To The Tangy, Rosemary-seasoned Sauce In This Recipe.

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