Fish Lady Video Episode #9- Fish Taco Bowl
Fish Taco Bowl
2 cups rice
1 bunch cilantro (loosely chopped, leaves only)
2 lbs catfish fillets, cut into strips
Taco seasoning (approx ¼ cup homemade or 2 packets, more for extra spicy)
1 lime, cut into wedges
1 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 can corn, drained
1 can black beans, rinsed and drained
Shredded green cabbage
Salsa or pico de gallo
Cook the rice according to the package directions. When done, add ½ tsp salt and the cilantro leaves. Stir and set aside.
Sprinkle half of the taco seasoning on both sides of the catfish fillets (save the other half for the corn and beans mixture). Heat a frying pan on medium-high heat. Add oil to the pan and swirl to coat the bottom of the pan. Fry the catfish fillets for 4-6 minutes depending on thickness (cook 1-2 minutes longer for a slight char). Flip and fry for 3-4 minutes (cook 1-2 minutes longer for a slight char). Remove from the pan, sprinkle with salt and squeeze a little lime juice on the fillets and if desired sprinkle with a few dashes of hot sauce. Cover fillets with foil to keep warm.
In the same pan, add more oil if necessary, then add onion, red bell pepper and garlic. Stir and cook for 2 minutes. Add the can of corn, stir and cook for 5 minutes. Add the black beans, stir and continue to cook until heated through, about 2-3 minutes. Sprinkle with the remaining taco seasoning, stir to combine. Set aside.
Cut fish fillets into bite size pieces.
In a serving bowl, place a few spoonfuls of the cilantro rice, then a large spoonful of the corn and black bean mixture, then a spoonful of fish, then any desired toppings such as green cabbage, tortilla strips, lime wedges, salsa or pico de gallo. Recipe makes about 5 servings.