Baked Catfish

by Chef Lucia Watson

This one’s an easy winner that works superbly with catfish, but also is a nice change of pace for walleye, pike, bass, and large crappies. Substitute sweet peppers for the jalapenos for a less fiery taste.

To serve two . . .
two 6- to 8-ounce fillets
1 Roma tomato, diced
1/4 onion, minced
2 jalapeno chilies, cut into rounds
2 tbsp. cilantro, minced
salt and pepper to taste
2 tbsp. olive oil
2 tbsp. lime juice
2 garlic cloves, mashed
1 tbsp. tequila (optional)

Combine all of the ingredients except the catfish. Place the catfish on a lightly greased baking sheet and spoon the tomato chile mixture over each catfish. Bake at 350°F for about 15 minutes or until the flesh is opaque and flaky. Serve with black beans and guacamole.

Guacamole
2 ripe avocados, peeled and pitted
• 2 cloves garlic, mashed
• juice of lime
•1 small tomato, finely minced
• 1/2 onion, finely minced
• few drops olive oil
• a pinch each of salt and pepper

Mash all of the ingredients together. Adjust the salt and pepper to taste.

Refried Black Beans
2 c. or one can cooked black beans
• 2 cloves garlic, mashed
• 1/2 onion, minced
• 1 tbsp. bacon fat or olive oil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground chili powder
• salt (about a tsp.)

Heat the olive oil or bacon fat in a skillet. Add the onion and garlic; cook until translucent over medium heat, about 5 minutes. Add the beans and cook, mashing the beans against the skillet with a fork or spatula so they become sort of mushy, but most of the liquid is cooked out. Add water if they seem dry. Add the seasonings and taste.