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Southwestern Catfish Recipe
Southwestern Catfish Recipe photo by Taste of Home
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Southwestern Catfish Recipe

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4.5 2 3
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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
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
MAKES: 4 servings

Ingredients

  • 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)

Nutritional Facts

107 calories: 1 each, 4g fat (1g saturated fat), 20mg cholesterol, 1825mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 9g protein .

Directions

  1. For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes.
  2. 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.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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.


Reviews for Southwestern Catfish

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
gucci65
Reviewed Jul. 22, 2014

"Made this on my stove top. Used this as a filling for tacos. I also used chedder cheese, black olives and sour cream for topings. Very good and easy !"

MY REVIEW
angcy
Reviewed Jul. 13, 2014

"I cooked it in oven at 425 degree F for 20 minutes and drizzles some butter once during cooking. Family loves the taste of fish."

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