Catfish Poblano Recipe

Name: Catfish Poblano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic; 4 Tbsp. fresh cilantro; crushed cayenne pepper; marjoram; salt; crushed peppercorns; 1/4 tsp. white pepper; 3 lb. catfish steaks or fillets; 3 to 4 Tbsp. olive oil; 2 Tbsp. butter; 1 c. white wine; 1 poblano pepper or other pepper; 2 large scallions; 2 plum tomatoes; 1 large Idaho potato; 3/4 c. diced celery tops; 1 c. rice

Servings: persons

2 cloves garlic
4 Tbsp. fresh cilantro
crushed cayenne pepper
marjoram
salt
crushed peppercorns
1/4 tsp. white pepper
3 lb. catfish steaks or fillets
3 to 4 Tbsp. olive oil
2 Tbsp. butter
1 c. white wine
1 poblano pepper or other pepper
2 large scallions
2 plum tomatoes
1 large Idaho potato
3/4 c. diced celery tops
1 c. rice

1
Start rice cooking.
2
Dice scallions, tomatoes, potato and celery.
3
Heat olive oil; divide between 2 pans.
4
Crush garlic in press.
5
Add garlic to heated oil in one pan and saute 30 seconds. Add butter and diced vegetables to pan.
6
Heat olive oil in second pan and add crushed garlic; saute.
7
Add fish steaks to second pan.
8
Saute fish steaks adding peppercorns, cilantro, cayenne pepper and white pepper.

1900

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cloves garlic, 4 Tbsp. fresh cilantro, crushed cayenne pepper, marjoram, and more.

Yes, Catfish Poblano falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Poblano

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