Catfish Antipasto Platter

SERVES: 6

CHILL TIME: 4 Hr

COOK TIME: 5 Min

The mild and mellow flavor and textures of U.S. farm-raised catfish are a welcome change of pace for our Italian-style antipasto platter. Surprise your guests with this tasty all-American fish that always fits.

What You'll Need

1/2 pound U. S. Farm-Raised Catfish fillets
1 (14-ounce can) artichoke hearts, cut in halves
1 (8-ounce) block provolone cheese, cut into 1-inch cubes
3/4 cup kalamata pitted olives, drained
1 small zucchini, cut into 1/4-inch thick slices
1 cup halved cherry tomatoes
2/3 cup white wine vinegar
1/2 cup olive oil
3 scallions (green onions), thinly sliced
3 cloves garlic, minced
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Lettuce leaves

What to Do

In a large skillet, bring 2 cups water to a boil over high heat. Add catfish fillets and return to a boil. Reduce heat to low, cover, and simmer 5 to 7 minutes, or until fish flakes easily when tested with a fork.
Using a slotted spoon, remove fillets from water and place on a plate to cool slightly. Cut into bite-sized pieces.
Place artichoke hearts, cheese, olives, zucchini, and tomatoes in a large plastic bag and shake to mix. Add catfish pieces; set aside.
In a small bowl, combine the remaining ingredients except lettuce. Pour over catfish mixture in bag, seal bag, and refrigerate 4 hours or overnight.
Drain marinated catfish mixture and serve on a bed of lettuce leaves. Serve with toothpicks.