Catfish With Peppers and Onions

1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons flour
1/2 teaspoon cumin
24 ounces catfish fillets
1 tablespoon olive oil
1 cup thinly sliced red onion
1 red pepper, thinly sliced
1 green pepper, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon chopped canned pickled jalapenos

Preheat oven to 300 degrees. Coat a baking sheet with cooking spray.
Combine salt, pepper, flour and cumin on a plate. Dredge the fish lightly in the
mixture.
Heat the oil in a large nonstick skillet over medium-high heat. Add the fish and
cook until golden brown on the undersides, about 4 minutes. Turn and cook again
until golden brown, another 4 minutes. Transfer the fish to a baking sheet and
place in the oven to keep warm while you cook the topping.
Add the onion and red and green peppers to the skillet, reducing the heat if
necessary, and cook about 4 minutes, or until crisp-tender. Stir in the vinegar
and jalapenos.
Serve the fish with the pepper mixture spooned on top.
Makes 4 servings.


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