Careme

Ingredients

• Catfish fillets value pack 12 oz $9.99/lb
• Cal Fresco tomatillos peeled 2-pound bags 1 lb $2.50
• Fresh jalapeno peppers 1-2 $0.99/lb sale
• Cilantro 1/2 bunch $0.79 each
• Fresh limes 1 $1.69 each
• Zucchini tray 2 zucchini $2.00
• Garlic 2 cloves $0.50 each
• Jumbo white onions 1/2 lb $1.29/lb

Instructions

1. Prep the grill for medium-high heat and the oven to 425°F. Pat dry 12 ounces catfish fillets at $9.99 per pound. Slice 2 zucchini from the $2.00 tray into long planks. Slice 1/2 pound jumbo white onion at $1.29 per pound into thick rounds or wedges. Peel and halve 1 pound tomatillos from the $2.50 bag. Slice 1 to 2 jalapenos from the $0.99 per pound sale pile. Mince 2 garlic cloves from 1 garlic bulb at $0.50 each. Chop 1/2 bunch cilantro from the $0.79 bunch and cut 1 lime at $1.69 in half.
2. Toss the 2 sliced zucchini and 1/2 pound onion with pantry oil, salt, and pepper. Spread on a sheet pan and roast 18 to 22 minutes, turning once, until tender and browned at the edges.
3. While the vegetables roast, place the 1 pound tomatillos and 1 to 2 sliced jalapenos in a skillet on the stove with a little oil. Cook over medium-high heat 8 to 10 minutes until softened and blistered in spots. Add the 2 minced garlic cloves and cook 30 seconds more.
4. Transfer the cooked 1 pound tomatillos, 1 to 2 jalapenos, and 2 garlic cloves to a blender or chop finely by hand, then mix with the juice of half the $1.69 lime, half of the chopped 1/2 bunch cilantro, and a splash of water to make a spoonable sauce. Season with pantry salt to taste.
5. Brush the 12 ounces catfish with a little pantry oil and season with salt and pepper. Grill the catfish 3 to 4 minutes per side until lightly charred and it flakes easily.
6. Serve the grilled 12 ounces catfish topped with the tomatillo-jalapeno sauce, alongside the roasted zucchini and onions. Finish with the remaining chopped cilantro and the remaining lime half in wedges.