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.
Ingredients:
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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