With Jalapeno, Tomato & Garlic, Guacamole, And Refried Beans
This baked catfish recipe is 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 . . .
This baked catfish recipe is 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 jalapeños for a less fiery taste.
- 2 (6- to 8-ounce) fillets
- 1 Roma tomato, diced
- ¼ onion, minced
- 2 jalapeño chilies, cut into rounds
- 2 tablespoons cilantro, minced salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 garlic cloves, mashed
- 1 tablespoon tequila (optional)
Refried Beans Ingredients:
- 1 can cooked black beans
- 2 cloves garlic, mashed
- ½ onion, minced
- 1 tablespoon bacon fat or olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground chili powder
- 1 teaspoon salt
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 350F for about 15 minutes or until the flesh is opaque and flaky.
Serve with black beans and guacamole.
To make the beans, 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.