Catfish with Shrimp Salsa
Catfish are plentiful in the freshwater lake where I live. This is one of my favorite recipes. Cajun seasoning, cumin and coriander spice up the fillets nicely. The colorful corn and shrimp salsa makes an excellent accompaniment. -Denise Wall, Ridgeway, South Carolina
Total TimePrep/Total Time: 30 min.
- 2 tablespoons Cajun or blackened seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 catfish fillets (6 ounces each)
- 2 to 3 tablespoons canola oil
- 1 medium green pepper, diced
- 3/4 cup diced onion
- 1 celery rib, diced
- 1 jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1-1/2 cups fresh or frozen corn
- 3 plum tomatoes, seeded and chopped
- 2 packages (5 ounces each) frozen cooked salad shrimp, thawed
- 1/2 teaspoon Cajun or blackened seasoning
- Dash hot pepper sauce
- In a small bowl, combine the Cajun seasoning, cumin and coriander; rub over catfish fillets. In a large skillet, fry fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
- In the same skillet, saute the green pepper, onion, celery, jalapeno and garlic in butter until vegetables are tender. Add the corn, tomatoes and shrimp; cook and stir for 4-5 minutes or until corn is tender. Stir in Cajun seasoning and hot pepper sauce. Serve with catfish.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 264 calories, 14g fat (4g saturated fat), 97mg cholesterol, 1233mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 17g protein.
Originally published as Catfish with Shrimp Salsa in Taste of Home February/March 2002
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