Spiced Catfish with Avocado

Ingredients

• 2 teaspoon(s) chipotle chile powder
• 1 teaspoon(s) ground mace
• 1 teaspoon(s) ground cinnamon
• 2 medium red onions
• 0.5 teaspoon(s) freshly grated nutmeg
• 4 clove(s) garlic
• 2 tablespoon(s) poppy seeds
• + 15 more ingredients
• • 0.25 cup(s) extra-virgin olive oil
  • 4 pound(s) catfish fillets
  • 2 cup(s) water
  • Basmati rice
  • 1 tablespoon(s) coriander seeds
  • 1 tablespoon(s) cumin seeds
  • 1 tablespoon(s) dried thyme
  • 1 tablespoon(s) dried oregano
  • 2 teaspoon(s) salt
  • 0.6667 cup(s) fresh lime juice
  • Kosher salt
  • 2 teaspoon(s) ancho chile powder
  • 4 ripe Haas avocados
  • 4 medium yellow onions
  • 1 teaspoon(s) sugar

Prepare the Fish: In a skillet, toast the coriander and cumin seeds over moderate heat until fragrant, 1 minute; transfer to a spice grinder and let cool. Finely grind. In a bowl, mix the coriander, cumin, thyme, oregano, chile powders, salt, sugar, mace, cinnamon and nutmeg. In a food processor,...

View full recipe at Food & Wine