Catfish with Spiced Fruit Salsa Recipe

Catfish with Spiced Fruit Salsa Recipe
Catfish with Spiced Fruit Salsa Recipe photo by Taste of Home
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Catfish with Spiced Fruit Salsa Recipe

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I frequently serve fish fillets because they're good for my family's health and easy to prepare. I incorporated the homemade salsa into this meal to help us meet our daily fruit quotas.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 catfish fillets (6 ounces each)
  • 2 teaspoons canola oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 cup dried tropical fruit
  • 1/3 cup unsweetened apple juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon apricot spreadable fruit
  • 2 tablespoons minced fresh parsley

Directions

Rub both sides of fillets with oil. Combine the coriander, cumin, cinnamon and cayenne; set aside 1/2 teaspoon. Add salt to remaining spice mixture; rub over both sides of fillets.
In a saucepan, combine the tropical fruit, apple juice, vinegar and reserved spice mixture. Bring to a boil; stir in spreadable fruit. Remove from the heat; let stand for 5 minutes.
In a large nonstick skillet coated with cooking spray, cook fillets over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with the fruit salsa; sprinkle with parsley. Yield: 4 servings.
Originally published as Catfish with Spiced Fruit Salsa in Light & Tasty June/July 2005, p31

Nutritional Facts

1 each: 349 calories, 16g fat (4g saturated fat), 80mg cholesterol, 561mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1 fat, 1/2 starch.

  • 4 catfish fillets (6 ounces each)
  • 2 teaspoons canola oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 cup dried tropical fruit
  • 1/3 cup unsweetened apple juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon apricot spreadable fruit
  • 2 tablespoons minced fresh parsley
  1. Rub both sides of fillets with oil. Combine the coriander, cumin, cinnamon and cayenne; set aside 1/2 teaspoon. Add salt to remaining spice mixture; rub over both sides of fillets.
  2. In a saucepan, combine the tropical fruit, apple juice, vinegar and reserved spice mixture. Bring to a boil; stir in spreadable fruit. Remove from the heat; let stand for 5 minutes.
  3. In a large nonstick skillet coated with cooking spray, cook fillets over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with the fruit salsa; sprinkle with parsley. Yield: 4 servings.
Originally published as Catfish with Spiced Fruit Salsa in Light & Tasty June/July 2005, p31

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