Cajun Grilled Catfish With Apricot Salsa

"This recipe can be adapted for an indoor grill, a George Forman grill or even outside over gas or charcoal. There is plenty of spice to spice up your life!"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
1hr 5mins
Ingredients:
21
Serves:
4
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ingredients

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directions

  • Combine all the ingredients for the salsa and refrigerate until ready to serve
  • In a small jar, combine all the ingredients for the rub and shake to distribute well
  • Preheat grill to medium
  • Rinse fish under running water, pat dry
  • Drizzle the olive oil over fish, sprinkle with rub and gently rub into fish
  • Turn fish over and repeat with olive oil and rub
  • When grill is hot, place prepared fish on grill and cook for 15 to 20 minutes or until fish flakes easily when pierced with fork, turning fish once
  • Place cooked fish on individual serving plates, divide salsa among the servings and garnish with lime twists

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Reviews

  1. This was outstanding! I couldn't find shiitake mushrooms, so I used portabella mushrooms which was equally delicious. DH rarely says "clear five stars" but this time he did say it after two bites! Thanks for sharing this winner :)<br/>Made for ZWT 9 / Creole and Cajun for The Apron String Travelers
     
  2. I had Orange Roughy Fillets and used those. Did it in my Foreman Grill. I did use less spice, but we realy enjoyed this. I served it with a Skinny Hollandaise sauce.
     
  3. Oooo, I loved this. I love catfish period, but this was wonderful. Even my husband liked it and he hates fish. I make him eat it once a month, though. :D I made this for Zaar World Tour 05
     
  4. I loved the fish in this recipe & thought it was well seasoned. I did reduce the amount of cayenne and it was still spicy, but not unbearably hot. I also reduced the ingredients in the apricot salsa by half. I found that even this produced more than enough for 4 pieces of fish. I still have over half of what I prepared. The salsa, while tasty, has almost no heat after seeding the lone jalapeno. I know I will use the fish rub again, but I might not prepare the apricot salsa every time. I thought this was a good use of contest ingredients. Thanks chef!!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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