>From the Pillsbury website... ~~~~~
Mexi-Rice and Cornmeal-Crusted FishPrep Time: 25 min Makes: 4 servings Cilantro, with its citrus-y verve, lends authentic Mexican flavor to this dish. If you prefer, you can use parsley instead. Fish 1/2 cup cornmeal 1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix 4 (4 to 6-oz.) catfish fillets (or other mild white fish such as flounder or haddock) 2 eggs, beaten 3 tablespoons oil Rice 1 1/4 cups water 1 cup Old El Paso® Thick 'n Chunky Salsa 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 1/4 teaspoon cumin 1 teaspoon minced garlic in water (from 4.5-oz. jar) 2 teaspoons olive or vegetable oil 2 cups uncooked instant white rice 1 (11-oz.) can Green Giant® White Shoepeg Corn, drained 1 (2 1/4-oz.) can sliced ripe olives, drained 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh cilantro, if desired 1 . Place cornmeal in shallow bowl or pie pan. Place taco seasoning mix in resealable food storage plastic bag. Add catfish fillets; shake to coat. Dip catfish in beaten eggs; coat with cornmeal. Place on wire rack or waxed paper while preparing rice. 2 . In large saucepan, combine water, salsa, oregano, salt, cumin, garlic and 2 teaspoons oil; mix well. Stir in rice. Add corn and olives; mix well. Bring to a boil. Cover; remove from heat. Let stand 5 minutes. Add 1/4 cup cilantro; mix well. 3 . Heat 3 tablespoons oil in large skillet over medium-high heat until hot. Add catfish; cook 6 to 10 minutes or until fish flakes easily with fork, turning once. 4 . To serve, spoon rice on one side of each individual serving plate. Arrange catfish next to rice. Garnish with 2 tablespoons chopped cilantro. ~~~~~~~~~~ Rhonda G in Missouri .