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 blender until fine, then
remove crumbs to a plate. Process pine nuts to chop coarsely; stir pine nuts into breadcru
mbs to combine.
Cut fillets into 4 portions; dredge in crumb mixture to coat both sides. Place on foil-lin
ed sheet and bake 10 to 15 minutes, until fillets just begin to flake when tested with a f
While fish cooks, place poblano in a small skillet over high heat to blacken skin. Remove
poblano to a bowl and cover with plastic; let stand 5 minutes. Remove and discard skin, se
eds and stem; do not rinse poblano.
Combine poblano with remaining sauce ingredients in blender or food processor; puree 3 to
4 minutes. Add water, if needed, to thin sauce to desired consistency. Serve sauce over fi
No Nutritional Information Available
H-E-B Cooking Connection