>From the Pillsbury website...
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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.
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Rhonda G in Missouri
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