Green Chile Catfish

1 or 2 catfish filets
1 or 2 tablespoons olive oil
1 or 2 tablespoons butter
3 or 4 garlic cloves, finely diced
1 medium white or yellow onion, cut in half, thinly sliced
2 or 3 poblano or Anaheim green chiles, cut in half, deseeded, and sliced
thin
1 or 2 jalapeno peppers, cut in half, and sliced thin liquid to coat the
pan and cover the vegetables (a combination of broth and white wine is
good
salt and pepper to taste

Heat oven to 350 degrees. Heat a heavy skillet (cast iron is great) to
medium heat and coat with olive oil. Saute garlic, onions and chilies
until soft, about five minutes. Add butter, and allow vegetables to cook
slowly, on low, slightly caramelizing. (ten minutes, or so.) Add liquid to
cover vegetables at the end of this cooking time. Salt and pepper both
sides of fish. Add to pan, fleshy side down. Place skillet in oven. Bake
10 to 15 minutes (or longer if necessary) until fish is cooked through,
but not overdone. The caramelization of the vegetables mellows the chiles,
allowing the wonderful flavor to come through without an overwhelming
"heat." This is delicious served over rice, smothered in the sauce made by
the chiles and onions. Adjust the number of filets and chiles according to
the number of servings desired. One filet and two chiles will serve one.
Serves 2.


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