This Mexican-style fish is even better with a couple of great side dishes: steamed rice with fresh cilantro, and a pretty salad of sliced oranges, red onion and black olives. A simple flan makes a lovely dessert.

　　Can be prepared in 45 minutes or less.

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

　　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.