Southwestern Catfish
Quick Cooking
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Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely.
—Bruce Crittenden
Clinton, Mississippi
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + chilling Bake: 10 min.
Ingredients:
- 3 medium tomatoes, chopped
- 1/4 cup chopped onion
- 2 jalapeno peppers, seeded and finely chopped
- 2 tablespoons white wine vinegar
- 3 teaspoons salt, divided
- 3 teaspoons paprika
- 3 teaspoons chili powder
- 1 to 1-1/2 teaspoons ground cumin
- 1 to 1-1/2 teaspoons ground coriander
- 3/4 to 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 4 catfish fillets (6 ounces each)
Directions:
For salsa, in a bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes.
Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Coat grill rack with cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.