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Blackened Catfish with Mango Avocado Salsa

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts
  • Total Time
    Prep: 20 min. + chilling Cook: 10 min.
  • Makes
    4 servings (2 cups salsa)


  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2-1/4 teaspoons pepper, divided
  • 3/4 teaspoon salt, divided
  • 4 catfish fillets (6 ounces each)
  • 1 medium mango, peeled and cubed
  • 1 medium ripe avocado, peeled and cubed
  • 1/3 cup finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil


  • Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes.
  • Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving.
  • In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.
Nutrition Facts
1 fillet with 1/2 cup salsa: 376 calories, 22g fat (4g saturated fat), 80mg cholesterol, 541mg sodium, 17g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

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  • kklotz
    Aug 6, 2020

    I grilled this since we were in the midst of a power outage. Came out perfect! The salsa compliments the spices perfectly!

  • Moonspinr
    Apr 2, 2020

    My family LOVED this! Even my picky 10 year-old! I could eat the salsa by the gallon! I used green onions instead of the red for the salsa.

  • Gail
    Mar 3, 2019

    This recipe is fantastic. The salsa is so good on top of the tasty fish. Delicious - will make again.

  • xlsalbums
    Apr 26, 2018

    I used tilapia here. Everything was great. And they loved the avocado salsa!!