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Ranchero Catfish




Source of Recipe


The Times


Recipe Introduction



Catfish is a mild-flavored fish that can easily be combined with a wide range of seasonings, to ring the changes, to suit different tastes. In many of these variations, it can also be quickly cooked. One more consideration: It's a versatile option for those observing Lent and looking for a series of interesting fish dishes.

The following Ranchero Catfish will take only about 15 minutes, start to finish - unless you decide to make your own favorite salsa, which could add a whole five or 10 minutes more. The salsa, chosen to suit your taste, governs part of the spiciness of the finished dish, which is already vibrant with chili, lime juice and cilantro flavors.



List of Ingredients





4 fillets catfish (4 to 6 ounces each)

1 cup finely crushed tortilla chips (crumb size)

2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons lime juice

1 tablespoon vegetable oil

1 cup of your favorite salsa

1/4 cup minced fresh cilantro (optional)




Recipe



Preheat the oven to 450 degrees. Lightly oil a baking sheet.

Cut catfish fillets in half. Mix crushed tortilla chips, chili powder, salt and pepper in a shallow dish. Mix lime juice and oil in another shallow dish.

Dip catfish in the lime mixture, then immediately dredge in the seasoned tortilla crumbs to coat. Place on prepared baking sheet. Sprinkle catfish with any remaining tortilla crumbs. Bake 8 to 10 minutes or until crisp and golden or when fish flakes easily when tested with a fork.

Warm salsa in a small saucepan over low heat. Arrange catfish on serving plates and spoon 1/2 cup (or to taste) of salsa over top of each serving. Sprinkle with fresh cilantro and serve.

Makes 4 servings. Nutrition information per serving: 452.2 cal., 30 g total fat (6.1 g saturated), 35.3 g pro., 9.8 g carbo., 101.8 mg chol., 2.6 g fiber, 1,513.5 mg sodium.