Cajun Catfish
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For the fish:
2 lbs fresh catfish fillets
1 Tbsp fresh lime juice
1/2 tsp black pepper, freshly ground
1/2 tsp salt
For the Sauce:
1/4 cup olive oil
1/2 cup celery, chopped
4 garlic cloves, minced
1/2 cup green bell pepper, seeded, diced
2 jalapeno peppers, stemmed and minced
2 bay leaves
1 (14 oz) can diced tomatoes
1/2 tsp Worchestershire sauce
1 tsp paprika
1/2 tsp thyme
1/2 tsp Mexican oregano
1tsp black pepper, freshly ground
Salt to taste
Instructions:
Place catfish in a large bowl and season with a tablespoon of lime juice and a bit of salt and pepper. Set aside.
Heat oil in a heavy skillet over medium high heat. Saute onion, garlic, and celery for 4-5 minutes or until tender. Stir in bell pepper, jalapenos, bay leaves and tomatoes. Once mixture starts to bubble, reduce heat to medium low. Stir in remaining seasonings, cover and cook for about 15 minutes.
Taste sauce and adjust flavor. Then add fish, cover with sauce, and cook 8-10 minutes or until cooked throughout.
Serve with rec beans and rice, salad, and warm corn bread.
Serves 4. Heat Level: Medium
From Chile Peppers calendar by Larry Noggle.