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Catfish Mexicana

Ingredients
  Milk 1⁄2 Cup (8 tbs)
  Ground cumin 1⁄2 Teaspoon
  Catfish fillets 1 1⁄2 Pound, skin removed (6 Ounce Each)
  Olive oil 2 Tablespoon
  Onion 1 Medium, finely chopped (1 Cup)
  Chopped pepper 1⁄2 Cup (8 tbs) (Green Red/Yellow)
  Snipped cilantro 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Taco sauce/Salsa 4 Teaspoon
Directions

Combine milk and cumin in large, sealable plastic food-storage bag.
Add fillets, turning to coat.
Seal bag.
Chill 1 hour.
In 8-inch skillet, heat oil over medium heat.
Add onion.
Cook for 2 to 3 minutes, or until onion is tender.
Reduce heat to low.
Stir in chopped pepper, cilantro, salt and pepper.
Simmer, uncovered, for 1 to 2 minutes, or until chopped pepper is tender-crisp.
Set aside.
Prepare grill for high direct heat.
Drain and discard milk mixture from fish.
Cut four 14 x 12-inch sheets of heavy-duty foil.
Place 1 fillet on each sheet of foil.
Top each fillet with one-fourth of vegetable mixture and 1 teaspoon taco sauce.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Place packets on cooking grate.
Grill, covered, for 11 to 17 minutes, or until fish is firm and opaque and just begins to flake.
Garnish with lemon and lime wedges, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Fish

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