Catfish is seared on both sides before a tomato based sauce is added to the frypan and the fish is slowly simmered until finished.
I'm new to catfish but I really enjoyed this recipe. I did have to use frozen fish but because of the poaching, it came out flavorful and moist. I'm sure the wine would have been good, but I didn't have any. So, I used a splash of broth and that worked great. Am giving this recipe to 2 co-workers today since I've been raving about it all morning! - 30 Nov 2006 (Review from Allrecipes USA and Canada)
Husband loved it, I didn't enjoy it at all. Just like the author of the recipe says, it's only for those who don't care for the catfish overpowering flavor/smell. It's a good idea for something different, but I will stick with fried catfish. - 04 Mar 2008 (Review from Allrecipes USA and Canada)
the folks that I cook for called this recipe "A KEEPER" This is the first time I cooked catfish in a way other than frying and I will definately use this again - 05 Jan 2007 (Review from Allrecipes USA and Canada)