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Southwestern Catfish

 Southwestern Catfish
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
4 ServingsPrep: 15 min. + chilling Bake: 10 min.

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)

Directions

  • 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.

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Southwestern Catfish (continued)

Nutritional Facts: 1 serving (1 each) equals 107 calories, 4 g fat (1 g saturated fat), 20 mg cholesterol, 1,825 mg sodium, 10 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.