m (clean up, replaced: black pepper → black pepper) |
No edit summary Tag: apiedit |
||
(2 intermediate revisions by 2 users not shown) | |||
Line 1: | Line 1: | ||
Makes 4 servings. |
Makes 4 servings. |
||
+ | |||
== Ingredients == |
== Ingredients == |
||
* 1½ pounds [[catfish]] fillets (6 ounces each) |
* 1½ pounds [[catfish]] fillets (6 ounces each) |
||
Line 5: | Line 6: | ||
* 1 medium [[tomato]], seeded and chopped |
* 1 medium [[tomato]], seeded and chopped |
||
* 1 medium-size [[green bell pepper|green pepper]], chopped |
* 1 medium-size [[green bell pepper|green pepper]], chopped |
||
− | * 1 small [[jalapeño pepper| |
+ | * 1 small [[jalapeño pepper|jalapeño pepper]], finely chopped |
* ¼ cup [[lime juice]], divided |
* ¼ cup [[lime juice]], divided |
||
* 2 tablespoons chopped [[cilantro]], divided |
* 2 tablespoons chopped [[cilantro]], divided |
||
Line 18: | Line 19: | ||
# Place each fillet in between two pieces of wax paper. |
# Place each fillet in between two pieces of wax paper. |
||
# Flatten to a thickness of ¼-inch using rolling pin or wooden mallet; set aside. |
# Flatten to a thickness of ¼-inch using rolling pin or wooden mallet; set aside. |
||
− | # Combine [[rice]], [[tomato]], [[green bell pepper|green pepper]], [[jalapeño pepper| |
+ | # Combine [[rice]], [[tomato]], [[green bell pepper|green pepper]], [[jalapeño pepper|jalapeño pepper]], 1 tablespoon [[lime juice]], 2 tablespoons [[cilantro]], [[cumin]], [[salt]] and [[pepper]] in large bowl. |
# Stir to mix well. |
# Stir to mix well. |
||
# Place fillets skin side up. |
# Place fillets skin side up. |
||
Line 31: | Line 32: | ||
# Garnish each fillet with 2 tablespoons salsa. |
# Garnish each fillet with 2 tablespoons salsa. |
||
− | [[Category:Ethnic |
+ | [[Category:Ethnic catfish Recipes]] |
[[Category:Green bell pepper Recipes]] |
[[Category:Green bell pepper Recipes]] |
||
[[Category:Jalapeno pepper Recipes]] |
[[Category:Jalapeno pepper Recipes]] |
||
[[Category:Main Dish Seafood Recipes]] |
[[Category:Main Dish Seafood Recipes]] |
||
[[Category:Mexican Meat Dishes]] |
[[Category:Mexican Meat Dishes]] |
||
⚫ | |||
[[Category:Rice Recipes]] |
[[Category:Rice Recipes]] |
||
⚫ |
Latest revision as of 19:17, 28 January 2017
Makes 4 servings.
Ingredients
- 1½ pounds catfish fillets (6 ounces each)
- 3 cups cooked rice
- 1 medium tomato, seeded and chopped
- 1 medium-size green pepper, chopped
- 1 small jalapeño pepper, finely chopped
- ¼ cup lime juice, divided
- 2 tablespoons chopped cilantro, divided
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- vegetable cooking spray
- ½ cup chunky salsa
Directions
- Rinse catfish fillets; pat dry.
- Place each fillet in between two pieces of wax paper.
- Flatten to a thickness of ¼-inch using rolling pin or wooden mallet; set aside.
- Combine rice, tomato, green pepper, jalapeño pepper, 1 tablespoon lime juice, 2 tablespoons cilantro, cumin, salt and pepper in large bowl.
- Stir to mix well.
- Place fillets skin side up.
- Spoon ⅓ cup rice mixture on lower portion of each fillet.
- Gently fold over to enclose rice.
- Place remaining rice in bottom of 8x8-inch or 9x9-inch baking dish coated with cooking spray.
- Combine remaining 3 tablespoons lime juice and oil in small bowl.
- Place fillets on top of rice.
- Brush fillets with remaining lime juice mixture.
- Bake, uncovered, at 400 degrees 25 to 30 minutes, or until fish flakes easily with fork.
- Place under broiler until lightly browned.
- Garnish each fillet with 2 tablespoons salsa.