Catfish are plentiful in the freshwater lake where I live. This is one of my favorite recipes. Cajun seasoning, cumin and coriander spice up the fillets nicely. The colorful corn and shrimp salsa makes an excellent accompaniment. -Denise Wall, Ridgeway, South Carolina
- 2 tablespoons Cajun or blackened seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 catfish fillets (6 ounces each)
- 2 to 3 tablespoons canola oil
- 1 medium green pepper, diced
- 3/4 cup diced onion
- 1 celery rib, diced
- 1 jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1-1/2 cups fresh or frozen corn
- 3 plum tomatoes, seeded and chopped
- 2 packages (5 ounces each) frozen cooked salad shrimp, thawed
- 1/2 teaspoon Cajun or blackened seasoning
- Dash hot pepper sauce
- In a small bowl, combine the Cajun seasoning, cumin and coriander; rub over catfish fillets. In a large skillet, fry fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
- In the same skillet, saute the green pepper, onion, celery, jalapeno and garlic in butter until vegetables are tender. Add the corn, tomatoes and shrimp; cook and stir for 4-5 minutes or until corn is tender. Stir in Cajun seasoning and hot pepper sauce. Serve with catfish. Yield: 4 servings.
Originally published as Catfish with Shrimp Salsa in Taste of Home February/March 2002, p25
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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