Prep time: 5 minutes
Cook time: 15 minutes
Yield: 4 servings
INGREDIENTS:
- 2 tablespoons ghee (or coconut oil if dairy-free)
- ¼ cup diced onions
- 1 clove garlic, smashed to a paste
- 1 (18.3-ounce) jar crushed tomatoes, with juices
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano leaves
- Pinch of pure stevia powder (optional)
- ⅛ teaspoon hot sauce, or more to taste
- 1 pound catfish fillets, cut into 1-inch-wide pieces
- Fine sea salt and ground black pepper
- 1 batch Cauliflower Rice (here), or double batch Keto
- Grits (here), for serving (optional)
INSTRUCTIONS:
- In a medium-sized saucepan, melt the ghee over medium heat. Add the onions and sauté for 2 minutes or until soft. Add the garlic and sauté for another minute. Add the tomatoes (with juices), salt, garlic powder, onion powder, oregano, stevia powder (if using), and hot sauce. Bring to a boil, then stir in the catfish pieces.
- Cover the pan and cook for 5 to 8 minutes, until the fish flakes and is cooked all the way through. Taste and add more salt and pepper, if desired.
- Serve the fish mixture over cauliflower rice or grits, if desired. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat the fish in a lightly greased skillet over medium heat until warmed through.
