This Ranchero Catfish recipe is a twist on the classic Mexican dish, using fresh catfish fillets and a zesty ranchero sauce. The catfish is pan-fried to perfection and then topped with the delicious sauce made from tomatoes, onions, jalapenos, and spices. It's a flavorful and easy dish that is perfect for a weeknight dinner or a special occasion. Serve it with rice, beans, and a refreshing salad for a complete meal. Your family and friends will absolutely love this Ranchero Catfish recipe!
Ingredients
- 4 catfish fillets
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the catfish fillets with salt and pepper.
- Place the catfish fillets in the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the diced onion, minced garlic, and jalapeno pepper. Cook until the onion is translucent and the jalapeno is soft.
- Add the diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
- Reduce the heat to medium-low and simmer the sauce for about 10 minutes, or until it thickens slightly.
- Return the cooked catfish fillets to the skillet and spoon the ranchero sauce over them.
- Cover the skillet and simmer for an additional 5 minutes to allow the flavors to meld together.
- Remove from heat and garnish with fresh cilantro.
- Serve the Ranchero Catfish hot with rice, beans, and a side salad. Enjoy!
