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Catfish with Spiced Fruit Salsa

4 catfish fillets (6 ounces each)
2 teaspoons canola oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 cup dried tropical fruit
1/3 cup unsweetened apple juice
1 tablespoon cider vinegar
1 tablespoon apricot spreadable fruit
2 tablespoons minced fresh parsley

Rub both sides of fillets with oil. Combine the coriander, cumin,

Printed from tasteofhome.com Oct 12, 2008

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Catfish with Spiced Fruit Salsa cont.

cinnamon and cayenne; set aside 1/2 teaspoon. Add salt to remaining
spice mixture; rub over both sides of fillets. In a saucepan,
combine the tropical fruit, apple juice, vinegar and reserved spice
mixture. Bring to a boil; stir in spreadable fruit. Remove from the
heat; let stand for 5 minutes. In a large nonstick skillet coated
with cooking spray, cook fillets over medium-high heat for 3-4
minutes on each side or until fish flakes easily with a fork. Serve
with the fruit salsa; sprinkle with parsley.

Yield: 4 servings.