Pan-Fried Catfish with Smokey Potatoes

1 pound baby red potatoes, quartered#189; cup water2 tablespoons olive oil2 tablespoons butter1 teaspoon smoked paprika2 small yellow onions, thinly sliced1 green bell pepper, cored and slicedSalt and ground black pepper2 tablespoons peanut oil4 catfish fillets (about 11/3 pounds)In a deep medium skillet over medium, combine the potatoes and water. Bring to a boil, then cover, reduce heat to low and cook 10-15 minutes, depending on the size of your potatoes. They should be almost cooked through.Add the olive oil, butter, paprika, onion, bell pepper and 1/4 teaspoon each of salt and pepper. Saute until the onion and potatoes are tender, about another 5 minutes. Cover and set aside.Place a large, dry skillet over medium-high. When the pan is very hot, add the peanut oil. Sear each catfish fillet for 2 minutes per side. Season with salt and pepper. Serve over a bed of potatoes.Serves four.@Recipe nutrition:Nutrition values per serving: 432 calories, 24 g fat (7 g saturated), 25 g carbohydrates, 3 g fiber, 28 g protein, 103 mg cholesterol, 75 mg sodium.Alsion Ladman