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Catfish: Tamale-Style Catfish

Source of Recipe


From "Jane Butel's Quick & Easy Southwestern Cookbook"






List of Ingredients



• 4 ears of fresh corn
  
• One 4-ounce can chopped green chiles
  
• 1/2 cup chopped scallions (3 or 4)
  
• 1 lime, halved lengthwise
  
• 4 catfish fillets (4 to 6 ounces each)
  
• 1 tsp crushed red caribe chile, for garnish (optional)
  






Instructions



1. Preheat oven to 400 degrees (F). Carefully peel back the husks from the corn. You will use it for baking the fish. Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact. Cut the corn off the cob and combine with the green chiles, scallions, and the juice of half the lime.
   
   
2. Rinse the fish and pat dry. Place one fillet inside each of the corn husks. Top each with one-fourth of the corn mixture and overlap the husks together.
   
   
3. Bake for 12 to 15 minutes, until the fish flakes easily. Cut the remaining half-lime lengthwise into 4 wedges. Serve the fish in the husk with a lime wedge on top. Serve with your favorite coleslaw.
   
   Makes 4 servings.