Ingredients

• 2 6-ounce catfish fillets
• All purpose flour
• 2 1/2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1/2 large red bell pepper, thinly sliced
• 1/2 large green bell pepper, thinly sliced
• 2 1/2 tablespoons white wine vinegar
• 1 tablespoon chopped drained canned pickled jalapeño chilies

Instructions

1. Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.