Catfish with Shrimp Salsa 2 tablespoons Cajun or blackened seasoning 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 4 catfish fillets (6 ounces each) 2 to 3 tablespoons vegetable oil SALSA: 1 medium green pepper, diced 3/4 cup diced onion 1 celery rib, diced 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon butter 1-1/2 cups fresh or frozen corn Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Catfish with Shrimp Salsa cont. 3 plum tomatoes, seeded and chopped 2 packages (5 ounces each) frozen cooked salad shrimp, thawed 1/2 teaspoon Cajun or blackened seasoning Dash hot pepper sauce In a small bowl, combine the Cajun seasoning, cumin and coriander; rub over catfish fillets. In a large skillet, fry fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. In the same skillet, saute the green pepper, onion, celery, jalapeno and garlic in butter until tender. Add the corn, tomatoes and shrimp; cook and stir for 4-5 minutes or until corn is tender. Stir in Cajun seasoning and hot Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Catfish with Shrimp Salsa pepper sauce. Serve with catfish. Yield: 4 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008