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Catfish with Savory Strawberry Sauce

 Catfish with Savory Strawberry Sauce
From Arlington, Virginia, Heather Sapp writes, “Friends and family will love the delicate balance between spicy and sweet in this entree. Serve it with red beans and rice to complete the Cajun theme.”
4 ServingsPrep/Total Time: 25 min.


  • 4 catfish fillets (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon hot pepper sauce
  • 1/4 cup strawberry spreadable fruit
  • 2 tablespoons red wine vinegar
  • 1 tablespoon seafood cocktail sauce
  • 3/4 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon grated horseradish
  • 1 garlic clove, minced
  • 1/3 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1 tablespoon olive oil


  • Sprinkle catfish with salt, pepper and hot pepper sauce; set aside.
  • In a small saucepan, combine the spreadable fruit, vinegar, seafood
  • sauce, soy sauce, horseradish and garlic. Cook over low heat until
  • heated through, stirring occasionally.
  • Meanwhile, in a large resealable plastic bag, combine flour and
  • cornmeal. Add catfish, one fillet at a time, and shake to coat. In a
  • large nonstick skillet, cook fillets in oil over medium-high heat
  • for 2-3 minutes on each side or until fish flakes easily with a

2 of 2

Catfish with Savory Strawberry Sauce (continued)

Directions (continued)

  • fork. Drain on paper towels. Serve with strawberry sauce. Yield: 4
  • servings.
Nutritional Facts: 1 fillet with 2 tablespoons sauce equals 350 calories, 17 g fat (4 g saturated fat), 80 mg cholesterol, 309 mg sodium, 21 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.