Catfish with Shrimp Salsa Recipe

Catfish with Shrimp Salsa Recipe photo by Taste of Home

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Catfish are plentiful in the freshwater lake where I live. This is one of my favorite recipes. Cajun seasoning, cumin and coriander spice up the fillets nicely. The colorful corn and shrimp salsa makes an excellent accompaniment. -Denise Wall, Ridgeway, South Carolina

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Catfish with Shrimp Salsa Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

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 canola 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

Directions

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 vegetables are 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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 264 calories, 14 g fat (4 g saturated fat), 97 mg cholesterol, 1,233 mg sodium, 19 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Catfish with Shrimp Salsa in Taste of Home February/March 2002, p25