Catfish Pilaf

• 1 12 lbs catfish fillets
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 2 teaspoons lemon juice
• 8 slices bacon
• 1 cup chopped green bell pepper
• 34 cup chopped onion
• 1 (28 ounce) can tomatoes, chopped and undrained
• 1 12 cups water
• 1 12 cups long-grain rice, uncooked
• 1 (2 ounce) jar diced pimentos, undrained (optional)
• 1 teaspoon salt (or to taste)
• pepper

1. Put catfish fillets into a lightly greased oblong baking dish.
2. Drizzle with melted butter and lemon juice.
3. Bake at 350 for 20-25 minutes or until fish flakes easily.
4. Drain fish, place in a bowl and flake with a fork.
5. Cook bacon in a skillet; transfer to paper-towel lined plate to drain; crumble and set aside.
6. Reserve 2 tablespoons bacon drippings in skillet.
7. Add green pepper and onion to bacon drippings; cook, stirring constantly, until tender.
8. Add in bacon, tomatoes, water, rice, pimentos, and salt and pepper; bring to a boil.
9. Cover, lower heat, and simmer 25 minutes or until most of the liquid has been absorbed.
10. Add catfish; stir to combine.
11. Cover and let stand 5-10 minutes.
12. Serve.

catfish fillets, butter, lemon juice, bacon, green bell pepper, onion, tomatoes, water, longgrain rice, pimentos, salt, pepper

Taken from www.food.com/recipe/catfish-pilaf-77933 (may not work)