Traditional Indigenous Recipes

Pan-Cooked Fish

Pepper-Crusted Catfish, Vegetable Saute and Potato with Pepper

This recipe works well with a variety of fish: catfish (the favorite at my house), trout, bass, swordfish, tuna, etc.

Ingredients:

4 fish fillets
3 T vegetable oil
1 white onion
4 green chilies, roasted and peeled
4 tomatoes
1 cup sliced mushrooms
Salt and pepper to taste
*garlic to taste
catfish
Pepper-Crusted Catfish, Vegetable Saute and Potato with Pepper

To prepare the tomatoes: Cross-hatch cut the tomatoes at the bottom (make a cross).
Place tomatoes in bowl and pour boiling water over them.
After setting for three minutes, take out tomatoes with spatula or slotted spoon, place them in bowl of cold water and then drain.
Remove the tomato skins. Cut them in half and gently squeeze out the seeds.
Chop the remaining fruit into cubes.

To prepare the topping:

In small pan, heat 1 T of vegetable oil.
Add chopped chile, onion, mushrooms and lime juice; cook for about 3 minutes.
Add tomatoes.
Cook for ten more minutes, stirring frequently.
To prepare the fish:
Add vegetable oil to frying pan (olive oil optional) and turn to medium high heat
Place fillets in skillet and cook 4-5 minutes on each side, or until flaky
Option is to add the other ingredients to the skillet after you turn the fish the first time.

*Old World ingredient