Southwestern Recipes

Ranchero Catfish

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Yield: 4 servings

Ingredients

  • 4 farm-raised catfish fillets
  • 1 cup finely crushed tortilla chips
  • 1/2 teaspoon chile powder
  • 3 tablespoons Mexican lime juice
  • 1 tablespoon vegetable oil
  • 1 cup prepared salsa
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Heat oven to 450 degrees F. Lightly grease a baking sheet.
  2. Cut each catfish fillet in half. Rinse in cold water and pat dry with paper towels.
  3. Combine crushed tortilla chips and chile powder in a shallow dish. Mix well.
  4. Combine lime juice and vegetable oil in another shallow dish. Dip each fillet piece into lime/oil mixture and then immediately into seasoned tortilla chip crumbs to coat. Place on prepared baking sheet.
  5. Sprinkle fillets with any remaining crumbs and bake until crisp and golden, about 8 to 10 minutes, depending on the size and thickness of the fillets. The catfish should be tender when pierced with a fork in the thickest part.
  6. Gently warm salsa. Spoon salsa across the center of catfish fillets. Sprinkle with fresh cilantro, then serve.


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