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Mexi-Rice and Cornmeal-Crusted Fish

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Mexi-Rice and Cornmeal-Crusted Fish
  • Prep 25 min
  • Total 0 min
  • Ingredients 17
  • Servings 4
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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.
Updated Aug 26, 2016
Bake-Off® Contest 38, 1998
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 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
Make With
Make With
Old El Paso

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.

Nutrition Information

680 Calories, 22g Total Fat, 40g Protein, 81g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
680
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
3g
15%
Cholesterol
185mg
62%
Sodium
1930mg
80%
Total Carbohydrate
81g
27%
Dietary Fiber
4g
16%
Sugars
9g
Protein
40g
% 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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