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Pine Nut-Crusted Catfish With Avocado Poblano

H-E-B Cooking Connection


Quick and easy

Quick and easy

Quick and easy

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 blender until fine, then remove crumbs to a plate. Process pine nuts to chop coarsely; stir pine nuts into breadcrumbs to combine.

Cut 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.

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, seeds 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 fillets
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connection

Created 07/31/2009
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