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Green Chile Broiled Catfish

Prep time 15 mins
Broil time 18 mins
Yield Makes 6 servings
When broiling, keep in mind that ovens can vary. In our ovens, the distance between the heat element and the oven rack measured 7 and 8 inches. The thickness of the fish can make a difference as well. A good test for doneness with fish is to cook it until the fish flakes easily with a fork. If you're not sure how powerful your broiler is, start checking for doneness halfway through the cooking time.


  • 6 (4- to 6-oz.) catfish or tilapia fillets
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 (4-oz.) can chopped green chiles
  • 2 tablespoons ketchup
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/8 to 1/4 tsp. hot sauce

How to Make It

  1. Sprinkle fillets evenly with salt and pepper. Arrange fillets on a lightly greased wire rack in an aluminum foil-lined broiler pan.

  2. Stir together green chiles, ketchup, and next 5 ingredients. Spoon half of mixture evenly over fillets, reserving remaining half.

  3. Broil 7 to 8 inches from heat 18 minutes or until fish flakes with a fork. (Do not overcook.) Serve fish with reserved green chile mixture.