Blackened Catfish with Mango Avocado Salsa Recipe

Blackened Catfish with Mango Avocado Salsa Recipe
Blackened Catfish with Mango Avocado Salsa Recipe photo by Taste of Home
Publisher Photo

Blackened Catfish with Mango Avocado Salsa Recipe

Be the first to add a review
Publisher Photo
A delightful and tasty rub make this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.

Ingredients

  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2-1/4 teaspoons pepper, divided
  • 3/4 teaspoon salt, divided
  • 4 catfish fillets (6 ounces each)
  • 1 medium mango, peeled and cubed
  • 1 medium ripe avocado, peeled and cubed
  • 1/3 cup finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil

Directions

Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes.
Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving.
In a large cast-iron skillet, cook fillets in oil over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings (2 cups salsa).
Originally published as Blackened Catfish with Mango Avocado Salsa in The Taste of Home Cookbook 2014, p206

Nutritional Facts

1 fillet with 1/2 cup salsa: 376 calories, 22g fat (4g saturated fat), 80mg cholesterol, 541mg sodium, 17g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2-1/4 teaspoons pepper, divided
  • 3/4 teaspoon salt, divided
  • 4 catfish fillets (6 ounces each)
  • 1 medium mango, peeled and cubed
  • 1 medium ripe avocado, peeled and cubed
  • 1/3 cup finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil
  1. Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes.
  2. Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving.
  3. In a large cast-iron skillet, cook fillets in oil over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings (2 cups salsa).
Originally published as Blackened Catfish with Mango Avocado Salsa in The Taste of Home Cookbook 2014, p206

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlackened Catfish with Mango Avocado Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review