Southwestern Catfish
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
YIELD: 4 servings.
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
Ingredients
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3 medium tomatoes, chopped
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1/4 cup chopped onion
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2 jalapeno peppers, seeded and finely chopped
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2 tablespoons white wine vinegar
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3 teaspoons salt, divided
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3 teaspoons paprika
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3 teaspoons chili powder
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1 to 1-1/2 teaspoons ground cumin
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1 to 1-1/2 teaspoons ground coriander
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3/4 to 1 teaspoon cayenne pepper
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1/2 teaspoon garlic powder
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4 catfish fillets (6 ounces each)
Directions
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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.
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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.
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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.
Nutrition Facts
1 serving: 107 calories, 4g fat (1g saturated fat), 20mg cholesterol, 1825mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 9g protein.
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