Catfish vera cruzana
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Catfish fillets, 5 - 7 oz. each | |
| 2 | cups | White wine |
| 4 | tablespoons | Lemon juice |
| 2 | Tomatoes, diced | |
| 1 | medium | White onion, diced |
| 2 | Habaneros, minced | |
| ¼ | cup | Cilantro, chopped |
| 4 | Cloves garlic, chopped | |
| 4 | tablespoons | Peanut oil (or olive oil) |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Ground cumin |
| Monterey jack cheese, grated | ||
Directions
Lay fillets in baking pan; pour wine and lemon juice over tops.
Bake at 475-deg. F. for 6 - 8 minutes or until fish flakes. Reserve wine/lemon sauce.
Combine remaining ingredients except cheese and spoon onto each fillet. Top each fillet with cheese; bake at 500-def F. until cheese melts and begins to brown.
Serve wine sauce with fish.
NOTES : based on a recipe from the King Cotton Cafe, Morgan Keegan Tower, Memphis TN
Recipe by: Rael64 Posted to CHILE-HEADS DIGEST V3 #318 by Senor Jesus <rael64@...> on May 8, 1997