Southwestern Catfish Recipe

4.5 2 3
Southwestern Catfish Recipe
Southwestern Catfish Recipe photo by Taste of Home
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Southwestern Catfish Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Catfish in Quick Cooking May/June 2003, p31

Nutritional Facts

1 each: 107 calories, 4g fat (1g saturated fat), 20mg cholesterol, 1825mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 9g protein.

  • 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)
  1. For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes.
  2. 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.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Catfish in Quick Cooking May/June 2003, p31

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MY REVIEW
gucci65 User ID: 7131119 54686
Reviewed 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 !"

MY REVIEW
angcy User ID: 1160970 88302
Reviewed 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."

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