Southwestern Catfish
Southwestern Catfish
Directions
- Mix all the seasonings into the flour and blend.
- Heat some oil in a pan.
- Dredge the fish through the flour mix.
- Sauté in the pan until cooked through. Serve on a bed of stew.
Ingredients
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 2 Empire's Treasure® Catfish, Fillet(s)
- 1/4 cup flour, all-purpose
- 2 tsp garlic, powder
- Piancone® Oil, Olive, as needed
- to taste salt and pepper
Corn and Black Bean Stew
Directions
- Heat the oil and sauté the onions and garlic until translucent.
- Add the tomatoes and chipolte.
- Add the corn and beans and heat.
- Remove from heat, add cilantro and check for seasoning. Keep warm.
Ingredients
- 1/3 Contigo® Pepper(s), Chipotle in Adobo Sauce, minced
- 1/2 cup corn
- 1 tbsp Peak Fresh Produce® Cilantro, Fresh, chopped
- 1 tsp Peak Fresh Produce® Garlic, Clove(s), minced
- 1 oz Peak Fresh Produce® Onion(s), Chopped
- Piancone® Oil, Olive, as needed
- to taste salt and pepper
- 1/2 cup West Creek® Beans, Black
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
