Catfish with Shrimp Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Catfish are plentiful in the freshwater lake where I live. This is one of my favorite recipes. Cajun seasoning, cumin and coriander spice up the fillets nicely. The colorful corn and shrimp salsa makes an excellent accompaniment. -Denise Wall, Ridgeway, South Carolina Ingredients:
2 tablespoons cajun or blackened seasoning |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
4 catfish fillets (6 ounces each) |
2 to 3 tablespoons canola oil |
salsa: |
1 medium green pepper, diced |
3/4 cup diced onion |
1 celery rib, diced |
1 jalapeno pepper, seeded and chopped |
2 garlic cloves, minced |
1 tablespoon butter |
1-1/2 cups fresh or frozen corn |
3 plum tomatoes, seeded and chopped |
2 packages (5 ounces each) frozen cooked salad shrimp, thawed |
1/2 teaspoon cajun or blackened seasoning |
dash hot pepper sauce |
Directions:
1. In a small bowl, combine the Cajun seasoning, cumin and coriander; rub over catfish fillets. In a large skillet, fry fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
2. In the same skillet, saute the green pepper, onion, celery, jalapeno and garlic in butter until vegetables are tender. Add the corn, tomatoes and shrimp; cook and stir for 4-5 minutes or until corn is tender. Stir in Cajun seasoning and hot pepper sauce. Serve with catfish. Yield: 4 servings.
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