Tamale-style Catfish

Tamale Style Catfish

Especially in the summertime, catfish or other firm-fleshed white fish such as orange roughy or tilapia is delicious baked with fresh corn. For a summery treat, serve with your favorite coleslaw.

Cooking time: 12 to 15 minutes

Yield: 4 servings

4 ears of fresh corn or one 15-1/4 ounce can whole kernel corn or one 10-ounce package frozen corn kernels One 4-ounce can chopped green chiles or 1/2 cup chopped roasted green chiles 1/2 cup chopped scallions (3 or 4) 1 lime, halved lengthwise 4 catfish fillets (4 to 6 ounces each) 1. Preheat the oven to 400� F. If using fresh corn, carefully peel back the husk. You will use it for baking the fish. Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact. Set the husk aside. Cut the corn off the cob and combine with the green chiles, scallions, and the juice of half the lime. 2. Rinse the fish and pat dry. Place one fillet inside each of the corn husks. Top each with one-fourth of the corn mixture and overlap the husks together. (If fresh corn is not available, place the fish in an oiled baking dish. Top with the corn mixture and cover.) 3. Bake for 12 to 15 minutes, until the fish flakes easily. Cut the remaining half lime lengthwise into 4 wedges. Serve the fish in the husk with a lime wedge on top. (Or spoon the corn out of the baking dish and place on each plate. Top with the fish and a lime wedge.)

Per serving:

Calories 202, Protein 22 g, Carbohydrates 22 g, Fiber 3 g, Fat 4 g, Cholesterol 66 mg, Sodium 66 mg.

Source The Fort Worth Star Telegram Weekly Food Section Via Real Women Eat Chiles by Jane Butel

Contributed by:

 * Catsrecipes Y-Group