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Southwestern Catfish with Corn and Black Bean Stew

By Chef Robert Stegall-Smith, Performance Foodservice – IFH Serves: 2

Southern meets Tex Mex with crisp, fried catfish served over a smokey stew.

Southwestern Catfish with Corn and Black Bean Stew
  • Corn and Black Bean Stew

    INGREDIENTS

    • Piancone® Oil, Olive (as needed)
    • 1 oz. Peak Fresh Produce® Onion(s), Chopped
    • 1 tsp. Peak Fresh Produce® Garlic, Clove(s) (minced)
    • 1/3 Contigo® Pepper(s), Chipotle in Adobo Sauce (minced)
    • 1/2 cup corn
    • 1/2 cup West Creek® Beans, Black
    • 1 Tbsp. Peak Fresh Produce® Cilantro, Fresh (chopped)
    • to taste salt and pepper

    INSTRUCTIONS

    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.

  • Sautéed Catfish

    INGREDIENTS

    • 2 Empire's Treasure® Catfish, Fillet(s)
    • to taste salt and pepper
    • 1/4 cup flour, all-purpose
    • 1 Tbsp. chili powder
    • 1/2 Tbsp. cumin
    • 2 tsps. garlic, powder
    • Piancone® Oil, Olive (as needed)

    INSTRUCTIONS

    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.