8 catfish fillets
Lemon pepper
1 (20-ounce) can crushed pineapple, lightly-drained
1 (10-ounce) can Rotel tomatoes, well-drained
Prepared rice for 6 to 8 people
Place fillets in a 9x13-inch glass baking dish; sprinkle with lemon pepper to taste. Combine pineapple and tomatoes in a separate bowl; spoon onto fillets. Bake 40 to 50 minutes at 400 degrees or until fish is done. Serve over rice.
Note: If you want to make only 4 fillets, I recommend using the same amount of pineapple and tomatoes. Spoon 1/2 over the fillets and put the remaining in a small saucepan with a little water and cornstarch. Cook until thickened and serve over rice – delicious.
