Baked Catfish

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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

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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.