Spicy, hot pepper-spiced catfish served with sweet and spicy strawberry sauce.

Cajun Catfish with Spicy Strawberry Sauce

2 pounds (2 fillets) catfish
2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup strawberry jam
1/2 cup red wine vinegar
1 tablespoon soy sauce
1/4 cup canned marinara sauce
1 clove garlic, crushed
2 teaspoons horseradish
3/4 cup cornmeal
3/4 cup all-purpose flour
1/2 cup vegetable oil

1. Place catfish in a large, shallow baking dish. Season with salt, pepper, and hot pepper sauce; cover and refrigerate for 1 hour.
2. In a small saucepan, combine strawberry jam, red wine vinegar, soy sauce, marinara sauce, garlic and horseradish; simmer sauce over low heat, stirring occasionally, for 5 minutes.
3. In a bowl, blend together cornmeal and flour. Dredge the catfish in the cornmeal mixture, coating evenly on all sides.
4. Heat oil in a heavy skillet, over medium-high heat, and when hot, sauté the catfish until browned on both sides, about 2 minutes per side. Drain well and keep warm. Spoon 1/4 cup of the sauce onto each plate and top with the catfish fillets.

Makes 4 servings.