Total TimePrep: 15 min. + chilling Bake: 10 min.
- 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)
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 107 calories, 4g fat (1g saturated fat), 20mg cholesterol, 1825mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 9g protein.
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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 !
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.