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Catfish with Spiced Fruit Salsa

 Catfish with Spiced Fruit Salsa
I frequently serve fish fillets because they're good for my family's health and easy to prepare. I incorporated the homemade salsa into this meal to help us meet our daily fruit quotas.
4 ServingsPrep/Total Time: 30 min.


  • 4 catfish fillets (6 ounces each)
  • 2 teaspoons canola oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 cup dried tropical fruit
  • 1/3 cup unsweetened apple juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon apricot spreadable fruit
  • 2 tablespoons minced fresh parsley


  • Rub both sides of fillets with oil. Combine the coriander, cumin,
  • cinnamon and cayenne; set aside 1/2 teaspoon. Add salt to remaining
  • spice mixture; rub over both sides of fillets.
  • In a saucepan, combine the tropical fruit, apple juice, vinegar and
  • reserved spice mixture. Bring to a boil; stir in spreadable fruit.
  • Remove from the heat; let stand for 5 minutes.
  • In a large nonstick skillet coated with cooking spray, cook fillets
  • over medium-high heat for 3-4 minutes on each side or until fish

2 of 2

Catfish with Spiced Fruit Salsa (continued)

Directions (continued)

  • flakes easily with a fork. Serve with the fruit salsa; sprinkle with
  • parsley. Yield: 4 servings.
Nutritional Facts: 1 fillet with 2 tablespoons salsa equals 349 calories, 16 g fat (4 g saturated fat), 80 mg cholesterol, 561 mg sodium, 22 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.