• Tommy Centola

Catfish Provencale from La Provence

Updated: Jan 4

Here is a recipe that was demonstrated at the 1990 Chef’s Charity. Chef Chris Kerageorgoiu was one of the founding chef’s of the charity. He demonstrated at every Chef’s Charity until his death in 2007. John Besh, one of Chris’s protégé’s, now owns the restaurant

6-8 each Catfish Fillets

1/4 cup Olive Oil

Salt and White Pepper

Sauce

1/4 cup Olive Oil

10 cloves Garlic, diced

3 to 4 red, ripe Tomatoes, seeded and diced

1 teaspoon Sugar

Salt and White Pepper

Sliced Black Olives

Heat a large skillet on high heat, add the olive oil. When the oil is hot, add the garlic and cook until it is light brown (do not burn the garlic). Add the tomatoes to the pan and bring to a boil. Lower the heat to medium. Cook for about 10 minutes, stirring occasionally. Add the sugar, salt & pepper, then remove from heat.

Heat a large skillet on high heat. Season the catfish with salt & pepper then coat with olive oil. Add the fish to the skillet and sear the fish for about 30 seconds, then turn and sear the other side.

Remove the fish to a baking pan. Spoon the sauce over the fish. Then garnish the to with sliced black olives. Bake in a preheated 400 degree oven about 2 minutes or until fish flakes and is tender.

Enjoy!!!

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