H-E-B Cooking Connection
1 to 1 1/2poundsH-E-B Southwest Marinated Catfish Fillets (2 pieces),
18 ounce bagH-E-B avocado chunks,
114.5 ounce canchicken broth,
1/2cupcanned green Mexican sauce,
1Heat oven to 450 degrees. Line a large baking sheet with foil.
2Cut 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 breadcrumbs to combine.
3Cut fillets into 4 portions; dredge in crumb mixture to coat both sides. Place on foil-lined sheet and bake 10 to 15 minutes, until fillets just begin to flake when tested with a fork.
4While 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, seeds and stem; do not rinse poblano.
5Combine 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 fillets
No Nutritional Information Available