Green Chile Broiled Catfish

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.


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Broil: 18 Minutes


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


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.