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Pine Nut-Crusted Catfish With Avocado Poblano
Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

1/2 loaf fresh baguette

1 to 1 1/2 pounds H-E-B Southwest Marinated Catfish Fillets (2 pieces)

1/2 cup pine nuts

1 poblano pepper

1 8 ounce bag H-E-B avocado chunks

1 14.5 ounce can chicken broth

1/2 cup canned green Mexican sauce


Heat oven to 450 degrees. Line a large baking sheet with foil.
Cut or tear bread into 1-inch pieces; pulse in food processor or blend
er until fine, then remove crumbs to a plate. Process pine nuts to cho
p coarsely; stir pine nuts into breadcrumbs to combine.
Cut fillets into 4 portions; dredge in crumb mixture to coat both side
s. Place on foil-lined sheet and bake 10 to 15 minutes, until fillets
just begin to flake when tested with a fork.
While fish cooks, place poblano in a small skillet over high heat to b
lacken skin. Remove poblano to a bowl and cover with plastic; let stan
d 5 minutes. Remove and discard skin, seeds and stem; do not rinse pob
Combine poblano with remaining sauce ingredients in blender or food pr
ocessor; puree 3 to 4 minutes. Add water, if needed, to thin sauce to
desired consistency. Serve sauce over fillets

Nutritional Information

No Nutritional Information Available


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