Grilled Catfish with Veggie Sauce

I saw the original version of this recipe on Giada's show (she used halibut), and of course, I had to tinker with it. The onion in my pantry had gone bad, so I had to make a substitution, and there was some fresh baby zucchini in the fridge, so this is what developed…

Grilled Catfish with Veggie Sauce

Sauce:
1 T. olive oil
1 T. minced garlic
1 T. dried minced onion
2 small zucchini, diced
1 can (14.5 oz.) diced tomatoes
1 jar/can (12 oz.) artichoke hearts, diced
1 can (14.5 oz.) chicken broth
1/2 t. Italian seasoning



1. Start the sauce by sautéing the garlic and onion in olive oil.
(NOTE: Don't use butter because it can burn and lend a bitter taste to the garlic. And, if you have fresh onion you can use that; the reason I didn't was because it was bad when I sliced into the one I had, so I just substituted the dried minced onion instead.)
2. Add the zucchini and allow it to cook and brown lightly.
3. Pour in the diced tomatoes, artichoke hearts, and chicken broth. Add seasoning.
4. Allow this to cook and reduce so the tomatoes cook down, the zucchini gets done, and some of the liquid boils off. When it looks about done, start your fish.



fish:
2 (6 oz.) catfish filets
dash of salt and pepper to taste

I made the fish on our George Foreman grill, but you can sauté, broil or bake it, as you desire. Do this step LAST, since it will only take a few minutes for the fish to cook, and you want to serve it right as it is done cooking.


To serve, use a shallow bowl, like a pasta bowl, and ladel in a scoop or two of the veggie sauce. Place a fish filet on top, in each bowl.


NOTE: My recipe was made with two portions of fish, but there will be enough sauce for 4 filets.



LINKS:
Giada's Halibut in Artichoke and Tomato Broth