Catfish With Southwestern Relish

READY IN: 19mins
Recipe by Hopkins82

catfish fillet topped off with a southwestern relish made up of black beans, avocados, tomato, and a blend of spices...what's not to love!? Can serve alone with listed side suggestions or as a fish taco.

Top Review by AmandaInOz

I made this as a filling for fish tacos. I used barramundi for the fish, and followed the rest of the recipe exactly as stated. It was very nice! I think with a bit of fresh garlic and red onions in the relish it would have been perfect. Quick and yummy. Thanks Hopkins82! Made for PAC Spring 2008.

Ingredients Nutrition


  1. Rinse fillets, dry, and set aside on plate.
  2. In a small bowl, combine the peel, juice, cilantro, oregano, scallion, olive oil, salt, and cayenne. Stir.
  3. In a medium bowl, combine avocado, beans, and tomato. Pour half of the cilantro mixture over top and toss all ingredients. Cover with saran wrap and refrigerate.
  4. Pour half of the remaining cilantro mix atop fillets. Turn fillets to coat and let stand 2-3 minutes (too long and acid starts to cook outside of fish).
  5. Heat grill pan on med-medium high, brush grill with 1/2 tsp oil.
  6. Remove fish from plate and place on grill. Grill 2-3 minutes, turn, brush with remaining cilantro mixture, and cook 2-3 minutes or until fish flakes when tested with a fork.
  7. Plate fish and top with the refrigerated southwestern relish.
  8. Decorate with garnishes if desired. Side suggestions: couscous, rice, sauteed green beans, asparagus.

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