Southwestern Catfish Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 107
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 20 mg
  • Sodium:
  • 1825 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 3 g
  • Protein:
  • 9 g


Fruit Salsa with Cinnamon Chips

“I first made this fresh, fruity salsa for a family baby shower,” recalls Jessica Robinson in Indian Trail, North... View this recipe »



Peppers (Hot)

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Vinegar Options

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Southwestern Catfish

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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.


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