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.
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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.
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