Catfish Pilaf

• 1 1/2 lb. catfish fillets
• 2 Tbsp. melted oleo
• 2 tsp. lemon juice
• 8 slices bacon (about 1/2 lb.)
• 1 c. chopped green pepper
• 3/4 c. chopped onion
• 1 (28 oz.) can tomatoes, chopped and undrained
• 1 1/2 c. water
• 1 1/2 c. long grain rice, uncooked
• 1 (2 oz.) jar diced pimento, undrained
• 1 tsp. salt

1. Place catfish fillets in lightly greased 13 x 9 x 2-inch baking dish.
2. Drizzle with oleo and lemon juice.
3. Bake at 350u0b0 for 20 to 25 minutes or until fish flakes easily when tested with a fork. Drain and flake.
4. Cook bacon in large skillet until crisp. Remove bacon, reserving 2 tablespoons of drippings in skillet. Crumble bacon and set aside.
5. Cook green pepper and onion in drippings, stirring often, until tender. Stir in bacon, tomatoes and other ingredients and bring to a boil.
6. Cover, reduce heat and simmer 25 minutes (until liquid is absorbed).
7. Stir in catfish. Cover and let stand 5 minutes before serving.
8. Yields 6 servings.

catfish fillets, oleo, lemon juice, bacon, green pepper, onion, tomatoes, water, long grain rice, pimento, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580766 (may not work)