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Mexi-Rice and Cornmeal-Crusted Fish

(14)
  2 reviews
  • 25 min prep time
  • total time
  • 17 ingredients
  • 4 servings
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Cilantro, with its citrus-y verve, lends authentic Mexican flavor to this dish. If you prefer, you can use parsley instead.

Bake-Off® Contest 38, 1998
Hildy Schlegel
Addison, New York

Ingredients

Fish

1/2
cup cornmeal
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
4
(4 to 6-oz.) catfish fillets (or other mild white fish such as flounder or haddock)
2
eggs, beaten
3
tablespoons oil

Rice

1 1/4
cups water
1
cup Old El Paso™ Thick 'n Chunky Salsa
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
1/4
teaspoon cumin
1
teaspoon minced garlic in water (from 4.5-oz. jar)
2
teaspoons olive or vegetable oil
2
cups uncooked instant white rice
1
(11-oz.) can Green Giant™ SteamCrisp® White Shoepeg Corn, drained
1
(2 1/4-oz.) can sliced ripe olives, drained
1/4
cup chopped fresh cilantro
2
tablespoons chopped fresh cilantro, if desired

Steps

  • 1 Place cornmeal in shallow bowl or pie pan. Place taco seasoning mix in resealable food storage plastic bag. Add catfish fillets; shake to coat. Dip catfish in beaten eggs; coat with cornmeal. Place on wire rack or waxed paper while preparing rice.
  • 2 In large saucepan, combine water, salsa, oregano, salt, cumin, garlic and 2 teaspoons oil; mix well. Stir in rice. Add corn and olives; mix well. Bring to a boil. Cover; remove from heat. Let stand 5 minutes. Add 1/4 cup cilantro; mix well.
  • 3 Heat 3 tablespoons oil in large skillet over medium-high heat until hot. Add catfish; cook 6 to 10 minutes or until fish flakes easily with fork, turning once.
  • 4 To serve, spoon rice on one side of each individual serving plate. Arrange catfish next to rice. Garnish with 2 tablespoons chopped cilantro.
  • 1 Place cornmeal in shallow bowl or pie pan. Place taco seasoning mix in resealable food storage plastic bag. Add catfish fillets; shake to coat. Dip catfish in beaten eggs; coat with cornmeal. Place on wire rack or waxed paper while preparing rice.
  • 2 In large saucepan, combine water, salsa, oregano, salt, cumin, garlic and 2 teaspoons oil; mix well. Stir in rice. Add corn and olives; mix well. Bring to a boil. Cover; remove from heat. Let stand 5 minutes. Add 1/4 cup cilantro; mix well.
  • 3 Heat 3 tablespoons oil in large skillet over medium-high heat until hot. Add catfish; cook 6 to 10 minutes or until fish flakes easily with fork, turning once.
  • 4 To serve, spoon rice on one side of each individual serving plate. Arrange catfish next to rice. Garnish with 2 tablespoons chopped cilantro.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
680
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
3g
15%
Cholesterol
185mg
62%
Sodium
1930mg
80%
Total Carbohydrate
81g
27%
Dietary Fiber
4g
16%
Sugars
9g
9%
Protein
40g
40%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
5 1/2 Starch; 3 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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