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Prep 25min
Total0min
Ingredients17
Servings4
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Ingredients
Fish
1/2
cup cornmeal
1
packet (1 oz) Old El Paso™ Original 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 thick & 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
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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.
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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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