Creole Catfish

prep time: 5 minutes cook time: 15 minutes yield: 4 servings

2 tablespoons ghee (or coconut oil if dairy-free)
¼ cup diced onions
1 clove garlic, smashed to a paste
1 (18.3-ounce) jar crushed tomatoes, with juices
1 teaspoon fine sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano leaves
Pinch of pure stevia powder (optional)
⅛ teaspoon hot sauce, or more to taste
1 pound catfish fillets, cut into 1-inch-wide pieces
Fine sea salt and ground black pepper
1 batch Cauliflower Rice (here), or double batch Keto
Grits (here), for serving (optional)

1. In a medium-sized saucepan, melt the ghee over
   medium heat. Add the onions and sauté for 2 minutes
   or until soft. Add the garlic and sauté for another
   minute. Add the tomatoes (with juices), salt, garlic
   powder, onion powder, oregano, stevia powder (if
   using), and hot sauce. Bring to a boil, then stir in the
   catfish pieces.