Blackened Catfish with Salsa Fresca with Cilantro
Transform your dinner table with this bold and flavorful Blackened Catfish with Salsa Fresca featuring fresh cilantro. This quick and easy recipe combines perfectly seasoned catfish fillets seared to a smoky, crusty perfection in a hot cast-iron skillet, with a bright and zesty homemade salsa fresca made from juicy Roma tomatoes, red onion, jalapeño, and a splash of fresh lime juice. The robust blackening spice blend—a mix of paprika, garlic, onion, cayenne, and aromatic dried herbs—infuses the fish with smoky heat, while the salsa's vibrant freshness balances the dish beautifully. Ready in just 25 minutes, this dish is perfect for weeknight dinners or casual entertaining. Serve warm with a squeeze of lime and sprinkled with extra cilantro for a showstopping, gluten-free seafood meal everyone will love!
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 2 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 pieces Roma tomatoes
- 0.5 piece Red onion
- 1 piece Jalapeño pepper
- 0.25 cup Cilantro leaves
- 1 piece Lime
- 0.25 teaspoon Salt (for salsa)
Instructions
In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper to create the blackening spice mix.
Rub each catfish fillet with olive oil, then coat generously with the blackening spice mix on both sides of each fillet.
Heat a large cast-iron skillet over medium-high heat until hot. Do not add additional oil.
Once the skillet is hot, place the seasoned catfish fillets in the pan. Sear for 3-4 minutes on each side until the fish is cooked through and has a dark, crusty exterior. Remove from the skillet and set aside.
Prepare the salsa fresca by dicing the Roma tomatoes, red onion, and jalapeño pepper (remove the seeds for less heat).
Combine the diced vegetables in a medium-sized bowl and add finely chopped cilantro leaves.
Cut the lime in half and squeeze its juice over the salsa mixture. Add salt to taste, and mix well.
Serve the blackened catfish fillets warm, topped with a generous amount of salsa fresca. Optionally, garnish with additional cilantro leaves and a lime wedge on the side.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 10.6 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
