July 03, 2012
With Jalapeno, Tomato & Garlic, Guacamole, and Refried Black 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 . . .
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 350F for about 15 minutes or until the flesh is opaque and flaky. Serve with black beans and 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.