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Catfish Mexicana Recipe
|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)|
|Ground pepper||1⁄4 Teaspoon|
|Taco sauce/Salsa||4 Teaspoon|
Serving size: Complete recipe
Calories 1107 Calories from Fat 604
% Daily Value*
Total Fat 64 g99%
Saturated Fat 15.4 g77%
Trans Fat 0 g
Cholesterol 281.3 mg
Sodium 1518.3 mg63.3%
Total Carbohydrates 32 g10.6%
Dietary Fiber 5.8 g23.1%
Sugars 16.5 g
Protein 97 g193.5%
Vitamin A 28.5% Vitamin C 130.4%
Calcium 20.4% Iron 12.4%
*Based on a 2000 Calorie diet
Add fillets, turning to coat.
Chill 1 hour.
In 8-inch skillet, heat oil over medium heat.
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.
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.