Catfish Veracruz Catfish filets make a mild fish for this rice stuffing with peppers, tomatoes, cilantro, cumin, lime and salsa. yield: 12 Servings

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Ingredient	Quantity	Instruction
catfish filets, (6 ounces each)	12 whole	1. On parchment-lined, greased sheet pans spread out catfish filets, flat side down. Sprinkle each filet with a mixture of salt, pepper and cumin. Cover and refrigerate until ready to use as directed.
salt	as needed
ground black pepper	as needed
ground cumin	as needed
cooked long grain or parboiled rice*	1 1/2 qt.	2. In large bowl, combine rice, peppers, tomatoes, egg whites, cilantro, lime juice, pepper sauce, salt, pepper and cumin; toss to mix well. Scoop 3/4 cup rice filling and place on wide end of fish filet and roll up the tail end around stuffing. Place roll-ups, tail-side down, in shallow, full-size steam table pans. Brush with mixture of lime juice and oil and broil or roast at high temperature until fish is cooked through and stuffing is hot. Remove from heat and keep warm. Serve each stuffed filet with salsa.
diced red and green bell peppers	1 each
diced fresh ripe tomatoes	2 1/2 c.
egg whites	2 lg.
minced cilantro	3 tbsp.
fresh lime juice	1/4 c.
red pepper sauce	2 tsp.
salt	1 1/2 tsp.
ground black pepper	1 tsp.
ground cumin	1 tsp.