Hows about a recipe today? Pan Seared Fish with Mexican Spices Servings: 4 4 large Catfish fillets, cleaned Cornmeal Mixture 1/4 cup(s) cornmeal 1/2 tablespoon(s) cumin 1/2 tablespoon(s) coriander seeds, ground 1/2 tablespoon(s) paprika, preferably smoked 1 teaspoon(s) garlic powder 1 teaspoon(s) onion powder salt and pepper 3 tablespoon(s) oil 3 tablespoon(s) cilantro, chopped 1/4 small red onion, sliced 1 large lime, cut into wedges Directions: Place the fillets in some cold milk to soak for about 10 minutes prior to preparation. In the meantime, mix all of the dry ingredients and set aside on a pie plate or shallow dish. Slice red onion and mix with cilantro. Once the fillets have soaked for at least 10 minutes, remove from milk and dredge in cornmeal mixture. Preheat a skillet over medium-high heat and add the oil once hot. Add dredged fillets onto pan ensuring to leave some room between each fillet. Cook on each side 3-5 minutes or until golden brown. Do not over cook or fish will be dry. Remove from skillet and plate with onion and cilatro mixture and lime wedge.
Posted on: Fri, 02 Aug 2013 17:26:13 +0000
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