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.
Nutrition & Diet Analysis (per serving)
1076
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).