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,
    de-seeded, and sliced thin
1 or 2 jalape? peppers, cut in half, and sliced thin
Liquid to coat the pan and cover the
    vegetables (a combination of chicken broth and
    white wine is good
Salt and pepper to taste

Preheat oven to 350 degrees F.

Heat a heavy skillet (cast iron is great) to medium heat and coat with olive oil. Saut?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. Two filets and three chiles will serve two.