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Catfish with Shrimp Salsa

 Catfish with Shrimp Salsa
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
4 ServingsPrep/Total Time: 30 min.


  • 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
  • SALSA:
  • 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

2 of 2

Catfish with Shrimp Salsa (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 264 calories, 14 g fat (4 g saturated fat), 97 mg cholesterol, 1,233 mg sodium, 19 g carbohydrate, 4 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.