Catfish With Spicy Tomato Sauce and Pecans |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great, quick meal that's wonderful for doing after work. Any white fish fillet will work with this recipe and when you can get good, summery, red tomatoes you can sub them for the canned. I serve this with a white and wild rice pilaf but it's probably good over pasta as well. Ingredients:
1 (14 1/2 ounce) can diced tomatoes |
5 green onions, sliced |
2 cloves garlic, minced |
1/2 cup toasted pecan halves |
1/4 cup chopped cilantro |
2 tablespoons extra virgin olive oil |
1/2 teaspoon red pepper flakes |
2 limes, juice of (cut 1 lime into wedges) |
1 lime, zest of |
1/2 teaspoon salt |
fresh ground black pepper |
4 catfish fillets or 4 other white fish fillets |
Directions:
1. Heat oven to 400°.
2. Combine tomatoes, onions, garlic, pecans, cilantro, olive oil, red pepper flakes, lime juice, zest, salt and pepper (to taste) in a medium bowl and set aside.
3. Place fillets in a greased baking dish; season with remaining 1/4 teaspoon salt and pepper (to taste); pour tomato mixture over fish and bake until fish begins to flake, about 20 minutes.
4. Serve with the lime wedges.
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