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Cajun Catfish with Fruit Salsa Recipe
Cajun Catfish with Fruit Salsa Recipe photo by Taste of Home

Cajun Catfish with Fruit Salsa Recipe

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"I got the idea for this recipe from my brother-in-law, Brett, a fabulous 'experimental' cook," says Katherine Nelson of Palmdale, California. "Even the pickiest of eaters will crave more of this dish, so you might want to double the recipe!"
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 1 servings

Ingredients

  • 6 catfish fillets (6 ounces each)
  • 3 tablespoons butter, melted
  • 2 tablespoons Cajun seasoning
  • SALSA:
  • 2 medium navel oranges, peeled, sectioned and diced
  • 1 cup diced cantaloupe
  • 1/2 cup diced honeydew
  • 2 tablespoons lime juice

Nutritional Facts

1 serving (6 ounces) equals 752 calories, 48 g fat (24 g saturated fat), 172 mg cholesterol, 4,444 mg sodium, 56 g carbohydrate, 9 g fiber, 32 g protein.

Directions

  1. Brush both sides of fillets with butter; sprinkle with Cajun seasoning. Place on a broiler pan; broil 6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.
  2. For salsa, in a small bowl, combine the remaining ingredients. Serve with fish. Yield: 6 servings.
Originally published as Cajun Catfish With Fruit Salsa in Country Woman January/February 2005, p40

Nutritional Facts

1 serving (6 ounces) equals 752 calories, 48 g fat (24 g saturated fat), 172 mg cholesterol, 4,444 mg sodium, 56 g carbohydrate, 9 g fiber, 32 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cajun Catfish with Fruit Salsa(2)

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MY REVIEW
Reviewed Apr. 13, 2012

I have made this twice. I don't like fish but my family does. My husband and extended family love spicy things so they enjoyed this meal. Thank you, Katherine!

MY REVIEW
Reviewed Jul. 23, 2009

OH YES!! I live in Puyallup Washington and love putting sweet & savory with salmon & cod. But Catfish rock ! We don't have it her by natures way but Its fresh and wonderful from several markets.

Thanks alot for the recipe,

Julie B.

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