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
Sprinkle fillets evenly with salt and pepper. Arrange fillets on a lightly greased wire rack in an aluminum foil-lined broiler pan.
Stir together green chiles, ketchup, and next 5 ingredients. Spoon half of mixture evenly over fillets, reserving remaining half.
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.
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