Mexi-Rice and Cornmeal-Crusted Fish

(14)
  2 reviews

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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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