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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Yield: 4 servings.
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