1 Hot Red Chile – seeded & chopped
1 Tspn Red Pepper Flakes
2 Cloves of Garlic – chopped
2 Pinches of Saffron
3 Tbspns Fresh Mint – chopped
4 Tbspns Olive Oil
2 Tbspns Fresh Lemon Juice
~ 1# Fresh Catfish Fillets (boned & skinned) - cubed
1 White Onion – chopped fine
1 Cup Long Grain White Rice (I like to use Jasmine Rice)
1 14oz Can Diced Tomatoes
¾ Cup Coconut Milk
1 Cup Frozen Peas
Kosher Salt & Pepper to taste
Fresh Mint – chopped for garnish

Combine the red chile, red pepper flakes, garlic, saffron, mint, oil, and lemon juice in a food processor and blend until combined, but not smooth.

Place the cubed fish into a nonmetallic bowl and pour the marinade over it. Gently fold this around until the fish is well covered. Cover and place in the refrigerator for about 20 to 30 minutes.

Heat up a large pan until very hot. Then cook the fish in batches until firm, about 3 – 4 minutes. Remove with a slotted spoon and set aside.

Once all the fish is cooked, pour in any remaining marinade and then add in the onion. Sauté until the onion is nice and soften, with a golden color. Add in the rice and stir until well coated. Pour in the tomatoes & coconut milk, stir to combine. Bring to a boil, cover, reduce heat and then simmer for 15 minutes.

Stir in the peas, season, then arrange the fish over the top. Cover and let simmer for about 5 minutes more, or until well heated.

Serve garnished with chopped fresh mint.