Great Recipe’s from the Shore of Rainy Lake 

Greeting’s, we are featuring one of Chef Lucia Watson’s fabulous fish recipes in this volume of Voyageurs Voice. Lucia is the chef and owner of Lucia’s Restaurant and Wine Bar located in the area commonly called “Uptown” at 1432 West 31^st Street, Minneapolis Minnesota. Lucia has been publishing her fish recipes in the Infisherman Magazine since 1990. Lucia’s Restaurant is our family’s favorite Minneapolis dining establishment. Lucia has a close relationship with Rainy Lake. Her family has spent every summer at their cabin on Rainy Lake for as long as we can remember. 

The following recipe has been taken out of her Infisherman cook book “Cooking Freshwater Fish”. We highly recommend Lucia’s cookbook and encourage a visit to her restaurant. You can order cookbooks from Rainy Lake Houseboats 218-286-5391, or email: info@rainylakehouseboats.com. Lucia’s Restaurant can be visited online at www.lucias.com .  Enjoy the following recipe from Lucia’s cook book.

Baked Catfish with Jalapeno, Tomato & Garlic, Guacamole, and Refried Black Beans

A modestly spicy little number like this one is a favorite with anyone who likes Mexican flavors. Because of the hearty flavors this is a good recipe for frozen fish. We (Cathie and I) used walleye this time.

To serve two...	Refried Black Beans…
1 Roma tomato, diced	1 tbsp bacon fat or olive oil
¼ onion minced	½ onion minced
2 jalapeno peppers, cut into rounds	2 cloves garlic, mashed
(Substitute red and yellow peppers for a less fiery taste)	2 c. or one can refried beans
2 tbsp. fresh cilantro, minced	1/2 tsp ground cumin
Salt and pepper to taste	½ tsp ground chili powder
2 tbsp. olive oil
2 tbsp. lime juice	heat the oil or bacon fat in skillet. Add the onion and garlic; cook until translucent over medium heat, about five minutes. add the beans and cook, mashing the beans Against the skillet with a fork or spatula so they become mushy, with most of the liquid cooked out ( add a little water if they seem to dry).
2 garlic cloves, mashed
1 tbsp tequila (optional)
Salt to taste
Two 6- to 8-ounce catfish fillets
Combine all of the ingredients except the fillets.
Place the fillets on a lightly greased  baking sheet and spoon the tomato-chili mixture over each. Bake at 350 degrees for about 15 minutes or until the flesh is opaque. Serve with refried beans and guacamole.	Add the seasonings and adjust to taste.

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