Catfish with Cilantro-Chipotle Rice |
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Prep Time: 7 Minutes Cook Time: 18 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The mild flavor and buttery texture of the catfish go well with the spicy heat of the chipotle salsa. The fillets are delicate, but a good sear on the underside keeps them from falling apart when turned over in the skillet. Ingredients:
4 (6-ounce) farm-raised catfish fillets |
cooking spray |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup bottled chipotle salsa, divided |
lime wedges |
cilantro-chipotle rice |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan and fillets with cooking spray. Sprinkle fillets evenly with salt and pepper. Add 2 fillets to pan, flat sides up; cook 4 minutes on 1 side or until browned. Turn fillets over; spoon 1 tablespoon salsa over each fillet. Cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 2 fillets. Serve with lime wedges and Cilantro-Chipotle Rice.
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