| Catfish Antipasto Platter Recipe | Catfish Antipasto Platter Recipe Ingredients:- 1/2 lb Catfish Fillets
- 2 cups Water
- 1 - 9oz package Frozen Artichoke Hearts - thawed
- 4oz Cheddar Cheese - cubed
- 4oz 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
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Time: N/A
Serves: 4 - 6
| Catfish Antipasto Platter Recipe Instructions:Bring water to a boil in a large skillet over medium heat.
Add catfish fillets and return to a boil. 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. Cut into bite-size pieces.
Cut artichoke hearts in half. Place artichoke hearts, cheese, olives and zucchini in a large plastic bag and shake to mix. Add catfish pieces.
Mix vinegar, olive oil, green onions, garlic, sugar, basil and pepper in a small bowl. Pour over catfish mixture in bag.
Seal bag tightly and refrigerate for 6 hours or overnight, turning bag occasionally.
To serve, let marinated catfish mixture stand at room temperature for about 15 minutes.
Drain and arrange on a lettuce-lined serving platter.
Serve with toothpicks.
| Catfish Antipasto Platter Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Catfish Antipasto Platter Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Fish generally goes well with white wine
- A healthy alternative to meat dishes
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Fish Recipes Index
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