Tamale-Style Catfish

Cookbook

Tamale-Style Catfish

Especially in the summertime, catfish or other firm-fleshed white fish such as orange roughy or tilapia is delicious baked with fresh corn. For a summery treat, serve with your favorite coleslaw.

Cooking time: 12 to 15 minutes
Yield: 4 servings

4 ears of fresh corn or
one 15-1/4 ounce can whole kernel corn or
one 10-ounce package frozen corn kernels
One 4-ounce can chopped green chiles
1/2 cup chopped scallions (3 or 4)
1 lime, halved lengthwise
4 catfish fillets (4 to 6 ounces each)
1 teaspoon crushed red caribe chile, for garnish (optional)

1. Preheat the oven to 400 degrees F. If using fresh corn, carefully peel back the husk. You will use it for baking the fish. Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact. Set the husk aside. Cut the corn off the cob and combine with the green chiles, scallions, and the juice of half the lime.

2. Rinse the fish and pat dry. Place one fillet inside each of the corn husks. Top each with one-fourth of the corn mixture and overlap the husks together. (If fresh corn is not available, place the fish in an oiled baking dish. Top with the corn mixture and cover.)

3. Bake for 12 to 15 minutes, until the fish flakes easily. Cut the remaining half lime lengthwise into 4 wedges. Serve the fish in the husk with a lime wedge on top. (Or spoon the corn out of the baking dish and place on each plate. Top with the fish and a lime wedge.)

Per serving:
Calories 252, Protein 22 g, Carbohydrates 23 g, Fiber 3 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 54 mg, Sodium 83 mg.

Jane Butel's
Quick and Easy Southwestern Cookbook
By Jane Butel
Published by Harmony Books
Hardback, $23.00
246 pages
Publication date: April 1999
ISBN: 0-609-60228-4
Recipe Reprinted by permission.