For a less spicy version of this catfish recipe, substitute sweet peppers for the jalapeños. (Photo courtesy of In-Fisherman.com Staff)
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Serves: 2 Prep time: 15 minutes Cook time: 15 minutes
Catfish Ingredients:
2 (6- to 8-ounce) catfish 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) Guacamole Ingredients:
2 ripe avocados, peeled and pitted 2 cloves garlic, mashed Lime juice 1 small tomato, finely minced ½ onion, finely minced 1 teaspoon olive oil Salt and pepper, to taste Refried Black Beans Ingredients:
1-2 cans 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 Directions:
Combine all catfish ingredients except the fillets into a bowl to create a tomato chili mixture. Place catfish on a lightly greased baking sheet and spoon the tomato chili mixture over each fillet. Bake at 350 degrees for about 15 minutes or until the flesh is opaque and flaky. While the catfish is baking, prepare the guacamole by mashing all of the ingredients together in a small bowl. Adjust salt and pepper to taste. Begin preparing the refried black beans by heating olive oil or bacon fat in a skillet. Add 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. Let the beans cook so some of the liquid cooks out. If the refried beans seem too dry, add a bit of water to them. Add the additional seasonings and set aside. Once the catfish fillets are done, serve the recipe with the freshly made black beans and guacamole.
