Ranchero Catfish
Dive into the bold flavors of the South with this delectable Ranchero Catfish recipe, a perfect fusion of spice and comfort. Tender catfish fillets are lightly dredged in flour and pan-seared to golden perfection before being simmered in a vibrant, zesty ranchero sauce made with diced tomatoes, jalapeños, cumin, and oregano. The sauce’s rich, smoky undertones perfectly balance the mild sweetness of the fish. Topped with fresh cilantro and served with a squeeze of lime, this one-pan dish is as easy as it is flavorful. Ready in under an hour, Ranchero Catfish is a crowd-pleaser that pairs beautifully with steamed rice, tortillas, or a crisp side salad. Perfect for weeknight dinners or impressing friends, it’s a must-try for lovers of hearty, Tex-Mex-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 14.5 ounces diced tomatoes, canned
- 2 tablespoons tomato paste
- 1 cup chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges
Instructions
Start by patting the catfish fillets dry with paper towels. Season both sides of the fillets with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika.
Place the flour on a shallow plate. Lightly dredge each catfish fillet in the flour, shaking off any excess. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for about 2-3 minutes on each side, until golden brown but not fully cooked through. Remove the fillets from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and diced jalapeño. Cook for an additional minute until fragrant.
Add the canned diced tomatoes (with their juices), tomato paste, chicken or vegetable broth, ground cumin, oregano, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Stir to combine.
Bring the sauce to a simmer and cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
Return the catfish fillets to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and cook for 8-10 minutes, or until the fish flakes easily with a fork and is fully cooked.
Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side.
Pair with steamed rice, warm tortillas, or a fresh side salad for a complete and satisfying meal.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3769 mg | 164% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 18.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
