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John Daniels Mexican Catfish

Mexican Catfish

5-  3-5oz Catfish fillets

1 sm. yellow onion (chopped)

1-  15oz. can black beans (drained)

1 sm. can diced green chiles

2T. Butter

2t. Olive oil

6 oz. Shredded Mexican cheese

Fresh Cilantro chopped

1/2 c. white wine or chicken broth

Rinse and pat dry the catfish fillets; season with black pepper, red pepper, cumin and Mexican oregano.  In skillet over medium heat saute onion in butter and olive oil until soft.  Add fillets to skillet and lightly brown on both sides, adding cilantro occasionally.

When fillets are lightly brown, reduce heat and add can of chiles, continue to cook; then add beans and more cilantro.

Once beans have sauteed for approximately 10 minutes, add broth or wine.  Cover and cook, reducing liquid by 1/2 (be careful not to stir fillets as they will break apart).

Then cut off heat, add cheese, cover until cheese melts about 5-7 minutes.

Serve with salad, french bread and white wine.  Cooking and prep time approximately 45 minutes.