1 lb. fresh or frozen catfish fillets
1/4 c. onion, chopped
1/4 c. green peppers, chopped
1 sm. glove of garlic, minced
1 tbsp. olive oil, or cooking oil
1/4 c. toasted slivered almonds
1/4 tsp. salt
2 tbsp. cold water
1 (7 1/2 oz.) can tomatoes, cut up
1/4 tsp. sugar
1/4 tsp. dried dillweed
2 tsp. cornstarch
2 tbsp. snipped parsley
1/4 c. water
Dash of pepper
6 c. hot cooked rice

Thaw fish, if frozen. Heat oil in skillet and add onions, green peppers, and garlic. Cook for 4-5 minutes. Stir in water, salt and a dash of pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring often.

Cut fish into 4 portions and add to sauce in skillet. Spoon sauce over fish and return to a boil. Reduce heat and simmer, covered, until fish flakes easily (4-6 minutes). Remove fish and cover sauce.

In a cup, combine cornstarch with 2 tablespoons of cold water. Stir into sauce left in skillet. Cook and stir until bubbly. Add parsley and cook, stirring constantly, for 2 more minutes. Serve fish over rice, topping with almonds. Serves 4.