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1
Heat 2 teaspoons oil in large skillet over low heat. Add onion; cover and cook, stirring occasionally, for 7 minutes or until tender.
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2
Add green pepper, garlic, and 1 teaspoon oil; cover and cook, stirring occasionally, 5 minutes.
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3
Stir in beans, tomato, clam broth and oregano; cover and cook 5 minutes over moderate heat.
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4
Meanwhile, rub catfish with allspice, cloves and ground red pepper.
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5
Heat remaining tablespoon oil in second large skillet over high heat.
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6
Add fish; saute on one side until fish has colored, about 3 minutes.
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7
Turn fish over and place, colored side up, on top of beans in first skillet.
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8
Cover and cook over moderate heat for 5 to 7 minutes or until fish is cooked through.
