Careme

Instructions

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1. 1.

   Prepare the salsa vegetables:

   • Husk, rinse, and quarter 12 ounces tomatillos.
   • Stem, seed, and roughly chop 1 large poblano pepper.
   • Roughly chop 4 ounces white onion.
   • Peel 2 garlic cloves.

   Keep the salsa vegetables together near the stove.

2. 2.

   Chop 1/2 cup cilantro. Juice 1 lime and cut 1 lime into wedges; reserve the juice and wedges separately.

3. 3.

   Pat 1 pound catfish fillets dry and cut them into 3 equal portions. Combine:

   • 5.5 grams fine sea salt
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground black pepper

   Season the catfish evenly and let it stand while the rice and salsa begin cooking.

4. 4.

   Combine 3/4 cup dry extra-long rice, 1 cup water, and 1.5 grams fine sea salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes before fluffing.

5. 5.

   While the rice cooks, heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the salsa vegetables and cook for 8 to 10 minutes, stirring occasionally, until the tomatillos soften and the vegetables develop dark spots.

6. 6.

   Transfer the cooked salsa vegetables to a blender. Add the prepared cilantro, prepared lime juice, 1/4 cup water, and 3 grams fine sea salt. Carefully blend until mostly smooth, then pour the warm tomatillo salsa into a bowl.

7. 7.

   Wipe out the skillet and heat 2 tablespoons avocado oil over medium-high heat. Add the seasoned catfish and sear without moving for about 3 minutes. Turn and cook for 2 to 3 minutes more, until the thickest portion reaches 140°F. Transfer to a plate and rest for 2 minutes.

8. 8.

   Halve, pit, peel, and slice 1 medium Hass avocado. Divide the fluffed rice among 3 shallow bowls, spoon over the warm tomatillo salsa, and top each with seared catfish and avocado. Serve with the prepared lime wedges.

Want more detail? See the temperature guide.