Southwestern Catfish

Total Time Prep: 15 min. + chilling Bake: 10 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
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

  • 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

  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.

Nutrition Facts

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

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
Recipe Creator

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