Ranchero Catfish Fiesta

Ingredients and Weight:

• 8 catfish fillets (6 ounces each)
• 1 large onion, diced
• 2 green bell peppers, diced
• 1 red bell pepper, diced
• 1 can (14.5 ounces) diced tomatoes with green chiles
• 1 can (15 ounces) of black beans, rinsed and drained
• 1 can (15 ounces) of corn, drained
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Difficulty Level: 2 (Simple)

Preparation Method Steps:

1. Season catfish fillets with salt and pepper.
2. Heat vegetable oil in a large skillet over medium heat.
3. Dredge catfish fillets in flour and fry for 3-4 minutes per side or until golden brown and cooked through.
4. Remove catfish fillets and set aside.
5. Add onion, green bell peppers, and red bell peppers to the skillet and saute until softened.
6. Stir in diced tomatoes, black beans, corn, cilantro, cumin, chili powder, salt, and pepper.
7. Simmer for 15 minutes or until heated through.
8. Place catfish fillets over the sauce and serve immediately.

Nutritional Information:

• Calories: 400 per serving
• Protein: 30 grams
• Carbohydrates: 40 grams
• Fat: 20 grams

Dish Characteristics:

• Flavorful and savory catfish fillets
• Tangy and spicy ranchero sauce
• Vibrant colors and textures
• Perfect for a crowd or special occasion

User Comments:

• "The catfish fillets were perfectly cooked and the ranchero sauce was so delicious." - Sarah M.
• "I love the combination of catfish and the fresh vegetables in this dish." - John D.
• "This was a great meal for our family and everyone loved it." - Mary S.

Special Precautions and Tips:

• Use fresh, high-quality catfish fillets for the best flavor.
• Dredging the catfish fillets in flour will help them to get crispy on the outside.
• If you don't have a large skillet, you can cook the catfish fillets in batches.