Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely. —Bruce Crittenden Clinton, Mississippi
- 3 medium tomatoes, chopped
- 1/4 cup chopped onion
- 2 jalapeno peppers, seeded and finely chopped
- 2 tablespoons white wine vinegar
- 3 teaspoons salt, divided
- 3 teaspoons paprika
- 3 teaspoons chili powder
- 1 to 1-1/2 teaspoons ground cumin
- 1 to 1-1/2 teaspoons ground coriander
- 3/4 to 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 4 catfish fillets (6 ounces each)
- For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes.
- Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
Originally published as Southwestern Catfish in Quick Cooking May/June 2003, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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