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Green Chile Broiled Catfish

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.

Southern Living APRIL 2006

  • Yield: Makes 6 servings
  • Prep time: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.


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Green Chile Broiled Catfish recipe