SOUTHWESTERN CATFISH RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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
- serving (1 each) equals 107 calories, 4 g fat (1 g saturated fat), 20 mg cholesterol, 1,825 mg sodium, 10 g carbohydrate, 3 g fiber, 9 g protein.
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