1/3 Photos of Blackened Catfish With Salsa Fresca With Cilantro
From the Cape Cod Times. This dish can be prepared and on the table in half-an-hour.
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Units: US | Metric
- 29.58 ml paprika
- 9.85 ml cayenne pepper
- 9.85 ml dried oregano
- 4.92 ml kosher salt
- 4.92 ml fresh ground black pepper
- 4 (680.38 g) catfish fillets
- 44.37 ml olive oil
- 2 (453.59 g) package cherry tomatoes, cut in half
- 1 small red onion, finely chopped
- 1 chopped small green bell pepper
- 1 minced serrano chili
- 44.37 ml chopped fresh cilantro
- 1.23 ml kosher salt
- 14.79 ml fresh lime juice
- 29.58 ml olive oil
- 1Preheat broiler.
- 2On a small bowl, combine the paprika, cayenne, oregano, salt and pepper.
- 3Place the catfish fillets on a large baking sheet in a single layer.
- 4Lightly coat both sides of each fillet with the oil, then liberally rub the spice mixture evenly onto both sides (reserve any remaining spice that hasn't touched the fish in an airtight conatiner for future use).
- 5Place the fish under the broiler and cook, watching closely, until slightly charred, about 5 minutes.
- 6Turn and broil until cooked through, about 5 minutes more.
- 7For the Salsa:.
- 8Combine the cherry tomatoes, onion, pepper, chili, cilantro, salt, lime juice and olive oil and toss well.
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Nutritional Facts for Blackened Catfish With Salsa Fresca With Cilantro
Serving Size: 1 (353 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 426.1
- Calories from Fat 276
- Total Fat 30.7 g
- Saturated Fat 5.5 g
- Cholesterol 79.9 mg
- Sodium 644.6 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 3.9 g
- Sugars 4.7 g
- Protein 28.5 g