Recipe

Grilled Catfish Ala Mexicana Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 5 months ago This entree will take about 2.5 hours from prep to plate but is worth every ounce of effort. This entree is rated hot-fiery depending on how many fresh chilies are used. Prep:30m Cook:120m Servings:2	Mystic_rive
	you really have to like hot hot food to evn taste this terrific dish

smash it up

slow saute

good job

fresh Arkansas catfi

all dressed up-hot s

just right

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Ingredients

THIS IS A KNOCK-'EM-DEAD RECIPE!!!!!

12-fresh roma tomatoes-2 lbs. (blanched, peeled and course chopped)

2-large white onions (chopped)

3-large jalapeño (seeded and chopped)

12-fresh pequin chilies (crushed and chopped)

4 oz-soft melt white cheese

5 oz-tomato sauce (bottled crushed roma tomato all-natural from Italy if available)

14 oz-can of chicken broth (low sodium/msg free)

2-limes (juice and pulp)

12-fresh garlic cloves (peeled, some crush and some chopped)

1-large bell pepper (seeded and chopped)

"Southwestern Sizzler " (4-5 tsp) (hot rub )

Sea Salt (1 tsp if desired)

7-stuffed queen olives (sliced for garnish)

1-jumbo avocado (sliced for garnish at the end)

1/2 3 bunch chopped cilantro

Directions

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.

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Comments

squirrel_nut 4 months, 3 weeks ago said:
Always looking for delicious ways to prepare fish that does not include frying. thanks for the post! will try soon.

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