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1
Lay the catfish steaks in a large nonreactive baking dish.
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2
Mix 1/4 cup of the Roasted TomatilloChipotle Salsa with 1 tablespoon of the oil, the brush the mixture on both sides of the fish.
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3
Cover and refrigerate for at least 2 hours or for up to 6 hours.
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4
Heat a large nonreactive skillet over moderate heat.
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5
Add the garlic and toast, turning occasionally, until softened and blackened in spots, about 15 minuts.
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6
Let cool slightly, then peel.
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7
Heat the remaining 1 tablespoon oil in the skillet.
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8
Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 5 minutes.
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9
Add the remaining 1 3/4 cups salsa to the skillet along with the cumin, pepper and toasted garlic cloves.
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10
Cook, stirring, until slightly thickened, about 3 minutes.
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11
Stir in the stock, reduce the heat to low and simmer for 10 minutes.
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12
Season with salt.
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13
Light a grill or preheat the oven to 450 and heat a large cast-iron grill pan.
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14
Remove the catfish from the marinade and season lightly with salt.
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15
If grilling, cook on a lightly oiled grill, turning once, for 4 to 6 minutes per side, or until nicely seared and cooked through.
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16
Alternatively, lightly oil the grill pan and cook over moderately high heat until nicely browned, about 3 minutes.
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17
Turn the fish and bake in the oven for about 5 minutes, or until cooked through.
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18
Transfer the fish to a serving platter, spoon the sauce over and around the fish and garnish with cilantro.
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19
Serve without hesitation.
