1 tablespoon olive oil
1 lemon cut in slices
1 medium onion, chopped
1 large rib celery with leaves, chopped
1 medium green or red bell pepper, seeded, cubed
2 cloves garlic, minced
1 28-ounce can low-sodium whole tomatoes, coarsely chopped 1 medium lemon, thinly sliced
1 tablespoon paprika
2 teaspoons Worcestershire sauce
2 bay leaves, halved
½ teaspoon salt, (optional)
¼ teaspoon dried thyme, crumbled
3 to 4 drops hot pepper sauce
2 pounds catfish fillets
In large skillet over medium heat, preheat oil 2 minutes; add onion, celery, bell pepper and garlic. Cook and stir until tender, about 5 minutes.
Add tomatoes with liquid, lemon slices, paprika, Worcestershire sauce, bay leaves, salt, thyme and pepper sauce; simmer, uncovered, 15 to 20 minutes, or until sauce is slightly thickened, stirring occasionally.
Add fish; spoon sauce over fish. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 10 to 15 minutes, until fish Hakes easily when tested with a fork.