Ingredients
1/2
cup cornmeal
1
(1-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
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 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
Preparation
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.
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.
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.
To serve, spoon rice on one side of each individual serving plate. Arrange catfish next to rice. Garnish with 2 tablespoons chopped cilantro.
