Catfish Poblano
A flavorful catfish dish with smoky poblano peppers, fresh herbs, and a savory vegetable rice, perfect for seafood lovers seeking bold, spicy flavors.
Ingredients
- 2 cloves garlic
- 4 Tbsp. fresh cilantro ⓘ
- crushed cayenne pepper ⓘ
- marjoram ⓘ
- salt ⓘ
- crushed peppercorns ⓘ
- 1/4 tsp. white pepper ⓘ
- 3 lb. catfish steaks or fillets ⓘ
- 3 to 4 Tbsp. olive oil ⓘ
- 2 Tbsp. butter ⓘ
- 1 c. white wine ⓘ
- 1 poblano pepper
- 2 large scallions ⓘ
- 2 plum tomatoes ⓘ
- 1 large Idaho potato
- 3/4 c. diced celery tops ⓘ
- 1 c. rice ⓘ
Instructions
- Start cooking the rice.
- Dice the scallions, tomatoes, potato, and celery.
- Heat olive oil in two pans; divide the oil between them.
- Crush the garlic cloves in a press.
- Add crushed garlic to one pan and sauté for 30 seconds.
- Add butter and the diced vegetables to the same pan and cook.
- In the second pan, heat olive oil and sauté the crushed garlic.
- Add the catfish steaks to the second pan.
- Sauté the fish steaks, adding peppercorns, cilantro, cayenne pepper, and white pepper.
Tips & Substitutions
For a spicier kick, increase the amount of crushed cayenne pepper to your taste. If you don’t have fresh cilantro, parsley can be a suitable substitute, though the flavor will differ. Consider using shrimp or tilapia if catfish is unavailable. To save time, use pre-cooked rice and heat it while preparing other ingredients. This dish complements well with other Mexican recipes.
Serving Suggestions
Serve the catfish poblano over a bed of rice for a hearty meal. Consider pairing it with a fresh salad or some grilled vegetables for added texture and flavor. It also goes well with a side of tortilla chips or crusty bread to soak up the delicious sauce. For a fun twist, you can serve it alongside Taco Salads.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the catfish and vegetables in a skillet over low heat to maintain moisture. Alternatively, you can microwave them in short intervals, covering with a damp paper towel to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Catfish Poblano contains roughly 2808 calories, with 58g protein, 342g carbohydrates, and 144g fat. It is an excellent source of vitamin C (325% of the Daily Value), iron (222% of the Daily Value), and calcium (141% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish instead of fresh?
Yes, frozen catfish can be used in this recipe. Just ensure it's fully thawed before cooking to ensure even cooking and proper texture. Adjust the cooking time slightly as frozen fish may require a little longer to cook through.
What type of wine is best for this recipe?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this dish. The acidity in the wine complements the flavors of the catfish and poblano pepper. Avoid sweet wines, as they can overpower the savory elements of the dish.
Can I make this dish ahead of time?
Yes, you can prepare the catfish poblano ahead of time. Cook the catfish and vegetables, then cool and store them separately from the rice. When ready to serve, reheat everything together. This can help the flavors meld together nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).