Drunken Catfish

Instead of pouring gin into a pitcher, add it to a skillet dinner of catfish, where it will have a real flavor impact. Gin’s smoky taste blends well with sweet catfish. Olives, the traditional accent to a martini, are just as essential to this dish.

Be aware that in this recipe, the dish doesn’t cook long enough to cause all the alcohol to evaporate. If alcohol is a problem, skip the gin and add one to two teaspoons fresh lemon juice and a dash of Worcestershire sauce.

Catfish With Martini Sauce is excellent served plain or over cooked rice. It is especially good with warm Walnut-Potato Salad as an accompaniment. Flavor the potatoes with walnuts, dill, mustard and Sherry vinegar for a sharp, herbal taste.

CATFISH WITH MARTINI SAUCE

2 tablespoons olive oil

1 clove garlic, minced

1 small onion, cut into semicircles

2 medium tomatoes, peeled, seeded and diced

1/2 cup pimiento-stuffed olives, cut in 2 or 3 slices

1 tablespoon minced Italian parsley

2 tablespoons gin

Salt

Freshly ground white pepper

8 ounces catfish fillets

Lemon wedges

Heat olive oil in medium skillet. Add garlic and onion and cook over low heat until onion is tender but not brown, 5 to 10 minutes. Add tomatoes and any juices and cook over medium heat until pulpy, about 5 minutes. Stir in olives, parsley and gin. Simmer 5 minutes. Season to taste with salt and white pepper.

Add catfish and coat with sauce. Cover and cook over medium heat 5 minutes. Turn fish over and cook until done, 3 to 5 minutes longer. Serve with lemon wedges. Makes 2 servings.