Recipe by Hey Jude
This is a great, quick meal that's wonderful for doing after work. Any white fish fillet will work with this recipe and when you can get good, summery, red tomatoes you can sub them for the canned. I serve this with a white and wild rice pilaf but it's probably good over pasta as well.
Top Review by Amanda Beth
This was really good. I did omit the cilantro and subbed chili powder and cumin for the red pepper flakes. It wasn't as spicy that way, but still flavorful. I liked the pecans, but at first I was confused about why they were in there. They were really good though! Thanks for a great recipe, and sorry it took me so long to do my tag!
- 1 (14 1/2 ounce) can diced tomatoes
- 5 green onions, sliced
- 2 cloves garlic, minced
- 1⁄2 cup toasted pecan halves
- 1⁄4 cup chopped cilantro
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon red pepper flakes
- 2 limes, juice of (cut 1 lime into wedges)
- 1 lime, zest of
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 4 catfish fillets or 4 other white fish fillets
Directions See How It's Made
- Heat oven to 400°.
- Combine tomatoes, onions, garlic, pecans, cilantro, olive oil, red pepper flakes, lime juice, zest, salt and pepper (to taste) in a medium bowl and set aside.
- Place fillets in a greased baking dish; season with remaining 1/4 teaspoon salt and pepper (to taste); pour tomato mixture over fish and bake until fish begins to flake, about 20 minutes.
- Serve with the lime wedges.