Recipe courtesy of The Catfish Institute Servings: 4 4 U.S. Farm-Raised Catfish Fillets, grilled or baked 2 1/2 tablespoons olive oil, divided salt, to taste freshly ground pepper, to taste smoked paprika or chili powder 1 small red bell pepper, diced 1/2 red onion, diced 3/4 cup whole corn kernels 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1/2 cup fresh cilantro leaves, chopped 4 flour or wheat tortillas (10 inches each) 1 can (16 ounces) refried black beans 2 cups grated pepper jack cheese Cilantro-Lime Sour Cream: 1/2 cup sour cream 1/4 cup fresh cilantro leaves, chopped 1/2 lime, juiced lime zest salt, to taste
Lightly brush fish with 1 tablespoon olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-size pieces. In large skillet, heat 1 tablespoon oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin and salt and pepper, to taste. Toss to incorporate and saute 3 minutes. Transfer to bowl and add cilantro. Heat pan large enough to hold flat tortilla to medium heat. Lightly brush pan with remaining olive oil. Spread tortilla on work surface. On half of each tortilla, spread refried beans and vegetables; top with fish. Place in heated pan and sprinkle 1/2 cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crispy. Fold cheese side over vegetable side and remove to plate. Using serrated knife, cut each tortilla into four pieces. Serve with Cilantro-Lime Sour Cream. To make Cilantro-Lime Sour Cream: In small bowl, mix all ingredients until combined
