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
Southwestern Catfish
Peppers (Hot)
Southwestern Catfish
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
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.
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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