Catfish Poblano

• 2 cloves garlic
• 4 Tbsp. fresh cilantro
• crushed cayenne pepper
• marjoram
• salt
• crushed peppercorns
• 1/4 tsp. white pepper
• 3 lb. catfish steaks or fillets
• 3 to 4 Tbsp. olive oil
• 2 Tbsp. butter
• 1 c. white wine
• 1 poblano pepper or other pepper
• 2 large scallions
• 2 plum tomatoes
• 1 large Idaho potato
• 3/4 c. diced celery tops
• 1 c. rice

1. Start rice cooking.
2. Dice scallions, tomatoes, potato and celery.
3. Heat olive oil; divide between 2 pans.
4. Crush garlic in press.
5. Add garlic to heated oil in one pan and saute 30 seconds. Add butter and diced vegetables to pan.
6. Heat olive oil in second pan and add crushed garlic; saute.
7. Add fish steaks to second pan.
8. Saute fish steaks adding peppercorns, cilantro, cayenne pepper and white pepper.

garlic, fresh cilantro, cayenne pepper, marjoram, salt, peppercorns, white pepper, catfish steaks, olive oil, butter, white wine, pepper, scallions, tomatoes, potato, celery tops, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009681 (may not work)