The caramelization of the vegetables mellows the chiles, allowing the wonderful
flavor to come through without an overwhelming "heat."
This is delicious served over rice, smothered in the sauce made by the chiles
1 or 2 catfish filets
1 or 2 tablespoons olive oil
1 or 2 tablespoons butter
3 or 4 garlic cloves, finely diced
1 medium white or yellow onion, cut in half,
2 or 3 poblano or Anaheim green chiles, cut in half, de-seeded,
and sliced thin
1 or 2 jalapeno peppers, cut in half, and sliced thin
to coat the pan and cover the vegetables (a combination of chicken broth and white
wine is good
Salt and pepper to taste
Heat oven to 350 degrees F.
Heat a heavy skillet (cast iron is great) to medium heat and coat with olive
oil. Sauté garlic, onions and chilies until soft, about five minutes. Add butter,
and allow vegetables to cook slowly, on low, slightly caramelizing. (ten minutes,
or so.) Add liquid to cover vegetables at the end of this cooking time.
Salt and pepper both sides of fish. Add to pan, fleshy side down. Place
skillet in oven. Bake 10 to 15 minutes (or longer if necessary) until fish is
cooked through, but not overdone.
Adjust the number of filets and chiles according to the number of servings desired.
One filet and two chiles will serve one. Two filets and three chiles will serve