Catfish Pilaf Recipe

Name: Catfish Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. catfish fillets; 2 Tbsp. melted oleo; 2 tsp. lemon juice; 8 slices bacon (about 1/2 lb.); 1 c. chopped green pepper; 3/4 c. chopped onion; 1 (28 oz.) can tomatoes, chopped and undrained; 1 1/2 c. water; 1 1/2 c. long grain rice, uncooked; 1 (2 oz.) jar diced pimento, undrained; 1 tsp. salt

Servings: persons

1
Place catfish fillets in lightly greased 13 x 9 x 2-inch baking dish.
2
Drizzle with oleo and lemon juice.
3
Bake at 350u00b0 for 20 to 25 minutes or until fish flakes easily when tested with a fork. Drain and flake.
4
Cook bacon in large skillet until crisp. Remove bacon, reserving 2 tablespoons of drippings in skillet. Crumble bacon and set aside.
5
Cook green pepper and onion in drippings, stirring often, until tender. Stir in bacon, tomatoes and other ingredients and bring to a boil.
6
Cover, reduce heat and simmer 25 minutes (until liquid is absorbed).
7
Stir in catfish. Cover and let stand 5 minutes before serving.
8
Yields 6 servings.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb. catfish fillets, 2 Tbsp. melted oleo, 2 tsp. lemon juice, 8 slices bacon (about 1/2 lb.), and more.

Yes, Catfish Pilaf falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Catfish Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions