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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
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

Printed from tasteofhome.com Jul 25, 2008

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Catfish with Shrimp Salsa cont.

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 pepper
sauce. Serve with catfish.

Yield: 4 servings.