"From the Cape Cod Times. This dish can be prepared and on the table in half-an-hour."
fresh ground black pepper
4 (680.38 g)
2 (453.59 g) package
cherry tomatoes, cut in half
red onion, finely chopped
chopped small green bell pepper
minced serrano chili
chopped fresh cilantro
fresh lime juice
On a small bowl, combine the paprika, cayenne, oregano, salt and pepper.
Place the catfish fillets on a large baking sheet in a single layer.
Lightly 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).
Place the fish under the broiler and cook, watching closely, until slightly charred, about 5 minutes.
Turn and broil until cooked through, about 5 minutes more.
For the Salsa:.
Combine the cherry tomatoes, onion, pepper, chili, cilantro, salt, lime juice and olive oil and toss well.
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Blackened Catfish With Salsa Fresca With Cilantro (cont.)