• 10 yellow bell peppers, quartered
  • Fresh parsley sprigs
  • 10 red bell peppers, quartered
  • Imported black olives
  • 1 c. + 2 T. olive oil
  • Salt & pepper to taste
  • 5 T. fresh lemon juice
  • 5 garlic cloves, pressed
  • 1 1/2 lbs. cooked, chopped catfish filets
  • 1/2 c. chopped fresh parsley
  • 5 T. drained capers


Seed peppers. Arrange on broiler pan, skin side up, and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel. Rinse and pat dry. Combine olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. Drain peppers, reserving marinade. Combine catfish, parsley and capers in a bowl. Mix in enough marinade to season to taste. Place 1 T catfish mixture on each piece of pepper at one end. Roll up. Arrange, seam side down on platter. Top with remaining marinade. Garnish with parsley and olives. Can be made up to 6 hours ahead and refrigerated. Bring to room temperature before serving.