Mexi-Rice and Cornmeal-Crusted Fish

Cilantro, with its citrus-y verve, lends authentic Mexican flavor to this dish. If you prefer, you can use parsley instead.

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Servings 4

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( 16 ) Ratings

16 Ratings

5 Stars 18%

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Member Reviews ( 2 )

7f093d96-e726-4b78-a672-fefaf5d7649d

Bake-Off® Contest 38, 1998

Hildy Schlegel

Addison, New York

ingredients 17
Prep Time 25 min
Total Time 0 min

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

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Directions

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; 22%
(Saturated Fat 3g, 3% ),
Cholesterol: 185mg; 185%;
Sodium: 1930mg; 1930%;
Total Carbohydrate: 81g; 81%
(Dietary Fiber 4g 4% Sugars 9g 9% ),
Protein: 40g; 40%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 20%;

Exchanges:

5 1/2 Starch; 3 Lean Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

pmc922

report Posted Sep. 13, 2009 4:36 PM

Taste was good,the taco seasoning added a nice spice. A little too crunchy for my liking. Next time i'm going to try it with corn flour in stead. My husband liked it alot, and he's a picky pain when it comes to fish.

djustice2222

report Posted Mar. 1, 2008 5:49 PM

I fixed the catfish using the taco seasoning to season the corn meal. Great idea! The spices in the taco seasoning add a warm golden color to the fish even before they fry, and gives them a good flavor. I added a little garlic powder and ground red pepper to the cornmeal and the fish didn't really taste Mexican. I served the fish with pasta and a simple diced tomato "sauce" (husband's request!). Will definitely use this again. Thanks!