Pine Nut-Crusted Catfish With Avocado Poblano
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
No Nutritional Information Available
H-E-B Cooking Connection