Paddlefoot's baked lemon-pepper-catfish extasy

Directions

1. Boil 1 cup of white rice until it is done to your desired tenderness, then set aside to stay warm.
2. Cross-cut catfish into 2 inch thick steaks leaving skin on, (the skin seals in the flavor and keeps catfish moist while cooking), wash with clean cold water and pat dry.
3. Put 4 tblspns butter in bottom of a 12 in baking dish.
4. Arrange catfish steaks in baking dish side by side so that one cut surface is down (sitting in butter) and the opposite cut surface is up and exposed.
5. Sprinkle a liberal amount of your favorite lemon pepper on the steaks' uppermost cut surfaces that are exposed.
6. Place a tblspn of butter on top of each steak so that butter covers the lemon pepper. Top each steak with a thin-cut slice of fresh lemon.
7. Bake at 350 degrees uncovered for 20 minutes or until meat is snow white and flaky tender. Do not turn over while baking.
8. While catfish steaks are baking, boil greens to desired tenderness.
9. While catfish and greens are cooking, put diced bell pepper and onions in a large skillet: saute in butter; when they are tender stir in boiled rice.
10. Place baked catfish steak(s) on your plate along with a heaping mound of rice mixture and a steaming pile of greens. Spoon the lemon-pepper and butter drippings from the baking dish over the catfish steaks and the rice mixture. Sprinkle the fresh-cut green onions onto the rice mixture. Squeeze fresh lemon juice onto the greens. Serve with toasted garlic bread and your favorite wine or beer. Remove the catfish skin with a fork (it literally falls off), dig in, and enjoy.