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Venetian Catfish


  • 1/4 cup extra virgin coconut oil

  • 5/8 onion, diced

  • 5/8 green bell pepper, diced

  • 1-1/4 carrot, peeled and diced

  • 10-1/2 (4 ounce) fillets catfish fillets

  • salt and black pepper to taste

  • 1-1/4 teaspoons Italian seasoning

  • garlic powder to taste

  • 1-1/4 (14.4 ounce) cans diced Italian tomatoes

  • 1-1/4 (8 ounce) cans tomato sauce

  • 2/3 cup dry white wine

Total Time: 40 min Prep: 20 min Cook: 20 min
Yield: 8 Level: easy


  1. Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
  2. Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.