- 1 Tbsp vegetable oil
- 1 pint cherry tomatoes halved
- ¼ tsp Kosher salt
- ⅛ tsp cracked pepper
- 2 lbs catfish fillets (Cod or haddock also work nicely.)
- 2 shallots diced
- ½ cup water
- 1-2 sprigs dill
In a non-stick pan on medium heat add the vegetable oil. Fry fish fillets in oil 3 minutes on each side them remove and set aside on a paper towel. Some liquid will remain in the pan.
Add the diced tomatoes to the same pan. Sprinkle with salt and pepper. Cook until they begin to soften. Add ½ cup water to keep the tomatoes from burning.
Cover the tomatoes with a vented lid and allow to cook for 4 minutes. Start crushing the tomatoes with a fork to make a chunky sauce. Remove the tomato skins.
Stir in the shallots. Cook for about 3 minutes them add the fish fillets back to the pan.
Allow the fish to simmer in the liquid for 7-10 minutes until it reaches 145°F
When the fish are almost fully cooked stir in the dill and allow the it to sit for 3 minutes. Serve with rice and a side of cilantro. Some boiled diced cabbage is also a traditional side dish.
Calories: 220kcal | Carbohydrates: 5g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 256mg | Potassium: 656mg | Fiber: 1g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 19mg | Calcium: 24mg | Iron: 1mg