Pine Nut-Crusted Catfish With Avocado Poblano

Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

H-E-B Cooking Connection


1/2loaffresh baguette,

1 to 1 1/2poundsH-E-B Southwest Marinated Catfish Fillets (2 pieces),

1/2cuppine nuts,

1poblano pepper,

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

Nutritional Information

No Nutritional Information Available

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