| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Catfish fillets, 5 – 7 oz. each |
| 2 |
c |
White wine |
| 4 |
tb |
Lemon juice |
| 2 |
|
Tomatoes, diced |
| 1 |
md |
White onion, diced |
| 2 |
|
Habaneros, minced |
| 1/4 |
c |
Cilantro, chopped |
| 4 |
|
Cloves garlic, chopped |
| 4 |
tb |
Peanut oil (or olive oil) |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Ground cumin |
|
|
Monterey jack cheese, grated |
INSTRUCTIONS
Lay fillets in baking pan; pour wine and lemon juice over tops.
Bake at 475-deg. F. for 6 - 8 minutes or until fish flakes. Reserve
wine/lemon sauce.
Combine remaining ingredients except cheese and spoon onto each fillet. Top
each fillet with cheese; bake at 500-def F. until cheese melts and begins
to brown.
Serve wine sauce with fish.
NOTES : based on a recipe from the King Cotton Cafe, Morgan Keegan Tower,
Memphis TN
Recipe by: Rael64 Posted to CHILE-HEADS DIGEST V3 #318 by Senor Jesus
<rael64@swbell.net> on May 8, 1997
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