Grilled Catfish ala Mexicana
From mystic_river1 16 years agoIngredients
- THIS IS A KNOCK-'EM-DEAD RECIPE!!!!! shopping list
- 12-fresh roma tomatoes-2 lbs. (blanched, peeled and course chopped) shopping list
- 2-large white onions (chopped) shopping list
- 3-large jalapeño (seeded and chopped) shopping list
- 12-fresh pequin chilies (crushed and chopped) shopping list
- 4 oz-soft melt white cheese shopping list
- 5 oz-tomato sauce (bottled crushed roma tomato all-natural from Italy if available) shopping list
- 14 oz-can of chicken broth (low sodium/msg free) shopping list
- 2-limes (juice and pulp) shopping list
- 12-fresh garlic cloves (peeled, some crush and some chopped) shopping list
- 1-large bell pepper (seeded and chopped) shopping list
- "Southwestern Sizzler " (4-5 tsp) (hot rub ) shopping list
- sea salt (1 tsp if desired) shopping list
- 7-stuffed queen olives (sliced for garnish) shopping list
- 1-jumbo avocado (sliced for garnish at the end) shopping list
- 1/2 3 bunch chopped cilantro shopping list
How to make it
- Start by crushing the pequins, three garlic cloves and some lime juice in a mortar and pestle or whatever you have as a crusher.
- Add 2-3 tbsp of olive oil to a hot cast iron pot and sauté the crushed mixture, onion, chilies, garlic and bell pepper.
- Add juice and pulp of one lime once the vegetables start to soften up.
- Once the vegetables soften, add the chicken stock, chopped tomatoes, juice/pulp from the second lime and cilantro.
- Allow this mixture to cook at least 15-20 minutes on high while rendering down.
- Stir often with a wooden spoon to avoid sticking.
- Once the sauce begins to render, reduce heat to medium and add the tomato sauce, 4-5 tsp. of "Southwestern Sizzler " and 1 tsp of sea salt.
- Cook additional 15-20 minutes and reduce heat to lowest setting stirring occasionally.
- Add the grated cheese right before serving allowing it to melt and gently blend it in.
- While the sauce is on cruise control, break out the fresh fillets.
- Season with your favorite blend including "Jalapeño Dusted"™, "Herbal Red"™ or "Rattlesnake Dust". I used a "Herbal Red"™ base with "Rattlesnake Dust" as a kicker. WOW! You can order on the web from Texas Seasoning.
- Bring an electric skillet up to 300-325 degrees and add some olive oil and a small pat of real butter. I like the flavor butter adds to olive oil. Do not use too much butter because it will get dark.
- Cook the fillets (depending on thickness) 3-4 minutes on each side. Season the backside after the first turn. Cook until meat starts to separate.
- Use two spatulas to keep from breaking the fillets. If you have several fish fillets to cook, keep the cooked pieces on a hot plate in the oven uncovered on 200 degrees.
- Garnish the final entree with sliced queen olives and serve with sliced avocado seasoned with "Rattlesnake Dust" and "Southwestern Sizzler " Spanish rice.
smash it up
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slow saute
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good job
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fresh Arkansas catfish
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all dressed up-hot stuff
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just right
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People Who Like This Dish 6
- mmmmgood TX
- preston26 Asbury Park
- fishtrippin Estelline, SD
- mkm114 Springdale, AR
- squirrel_nut Austin, TX
- cheryilyn Salem, OR
- mystic_river1 Bradenton, Florida
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