2 Simmons 5-7 oz. Fillets.
3 tablespoons olive oil, divided.
1 to 2 cups mixed bell peppers, diced.
1/2 cup red onion, diced.
1/2 cup celery, diced.
2 tablespoons fresh garlic, chopped.
2 cups of your favorite etouffée sauce.
2 teaspoons Cajun seasoning spice blend.
1 cup rice, cooked.
Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery and garlic. Sauté until onions are soft. Add etouffée sauce and reduce to a simmer.
In another skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fillets with Cajun seasoning. Place into skillet and sauté for approximately 4 to 5 minutes.
Turn fillets over and gently pour etouffée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish is cooked through.
Serve over rice.