Ingredients
Scale
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 3–4 Heartland catfish filets
- 1–2 cloves minced garlic
- 1 cup fresh sweet corn kernels (sliced off the cob is the best)
- 1 red onion, diced
- 1 red pepper, diced
- 1 can black beans
- cooked brown or white rice (about 2 cups)
- top with fresh cilantro, avocado, shredded cheese, sour cream, pico de gallo
For the Pico De Gallo
- 1 lb tomatoes (3-4 medium), diced
- 1/2 medium onion (1 cup chopped)
- 1 jalapeno pepper seeded and finely minced (optional)
- 1/2 cup cilantro chopped
- 2 Tbsp lime juice from 1 lime
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper
Instructions
For the Pico De Gallo:
- In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
- Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Ready to eat right away
For the Catfish:
- Mix the spices together in a small bowl and sprinkle generously/evenly over both sides of the fish filets. Add salt and pepper to taste.
- In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add garlic and sauté for 1-2 minutes. Add the catfish to the pan. Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside.
- Add corn, red peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.
- Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything together in the skillet. Top with your pico de gallo.
- Prep Time: 15min
- Cook Time: 20min