The only your time together can be more tender than this filet.

Only your time together should be more tender than this fillet.

This recipe is a variation on a dish made for an ex-girlfriend and I by the housekeeper of a rental house in Tulum, Mexico.  Naturally the ex went ape shit over this dish.  The sweetest revenge has been to employ this outstanding dish to bed a number of rebounds.  It’s best served with Mexican rice, steamed veggies and, if possible, a roasted peach or mango.  But a lazy slug can certainly get away with minute rice or over a simple salad.

1. 2 catfish fillets
2. 1 tablespoon achiote seasoning
3.  2 cloves of garlic chopped finely
4. 1 orange quartered
5. 1 Tablespoons of Olive Oil

Step 1
Rub the catfish fillets with achiote seasoning and let it absorb for 15 minutes.

Step 2
Pour the olive oil in the pan and sauté the garlic for 30 seconds.

Step 3
Put catfish fillets in the pan and squeeze the entire orange, pulp and all,  into the pan.  After a few minutes flip the filets so they cook evenly.

Step 4
Cook the fish until the orange juice has absorbed into the fish filets.  Now the fish serve over rice or a salad.


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