Catfish Pasta Primavera

Recipe Description

A Catfish recipe.


  • 8 ounces fettuccine
  • 1/2 small red pepper, cut into strips
  • 1/2 small yellow pepper, cut into strips
  • 1/2 small green bell pepper|green pepper, cut into strips
  • 4 ounces pea pods, trimmed
  • 6 green onions, cut into strips
  • 2 tablespoons chopped shallots
  • 1/4 cup butter or margarine
  • 1 cup dry white wine or chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound U.S. Farm-Raised Catfish, cut into bite-size pieces
  • 4 large sundried tomatoes in olive oil, drained and coarsely chopped (optional)
  • 2/3 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh dill OR 1 tablespoon dried dill
  • freshly grated Parmesan cheese
  • freshly ground pepper


1. Cook fettuccine according to package directions; drain.

2. In a large skillet, cook red pepper, yellow pepper, green bell pepper|green pepper, pea pods, onions, and shallots in butter or margarine until peppers are just crisp-tender. Remove vegetables from skillet.

3. Add white wine, salt, and pepper to skillet. Bring to a boil. Add Catfish. Return to boil; reduce heat. Simmer, uncovered, about 3 minutes or until Catfish flakes easily.

4. Stirring occasionally, add sun-dried tomatoes if desired. Return vegetables to skillet, tossing gently to coat.

5. Place cooked fettuccine in a large serving bowl. Add Catfish mixture, tossing to coat. Sprinkle with Parmesan cheese and dill. Stir gently to mix.

6. Serve with fresh Parmesan cheese and pepper.
This article uses material from the "Catfish Pasta Primavera" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License