Caribbean Style Catfish
Experience the vibrant flavors of the tropics with this Caribbean Style Catfish recipe that combines the freshness of lime-marinated fillets with a bold spice blend featuring smoked paprika, cumin, allspice, and a touch of heat from cayenne pepper. Seared to perfection and topped with a creamy coconut milk sauce infused with sautéed bell peppers and scallions, this dish offers a delicious balance of smokiness, tang, and richness. Easy to prepare and ready in under an hour, it’s a perfect choice for a weeknight dinner with optional steamed white rice to soak up every last drop of the flavorful sauce. Garnished with fresh cilantro, this recipe is a vibrant and satisfying way to bring the taste of the Caribbean to your table.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 whole lime
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 2 teaspoons fresh thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoons cumin
- 0.5 teaspoons ground allspice
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 3 stalks scallions
- 2 tablespoons cilantro
- 1 cup coconut milk
- 2 cups white rice (optional)
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels. Set them aside on a large plate or cutting board.
Zest one of the limes and juice both. In a small bowl, combine the lime zest, lime juice, olive oil, and minced garlic.
Brush the lime and garlic mixture onto both sides of the catfish fillets and let them marinate in the refrigerator for 15 minutes.
While the fish marinates, mix the spices in a separate small bowl: thyme, smoked paprika, cumin, allspice, cayenne pepper, salt, and black pepper.
Thinly slice the red bell pepper, yellow bell pepper, and scallions. Chop the cilantro and set the herbs aside.
Once the fish has finished marinating, evenly coat both sides of each fillet with the spice mixture.
Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium heat. Cook the fillets, about 3-4 minutes per side, until the fish flakes easily with a fork. Remove the fish from the pan and keep warm.
In the same pan, add the sliced bell peppers and scallions. Sauté for 3-4 minutes until softened.
Pour the coconut milk into the pan with the vegetables, scraping the bottom of the pan to deglaze. Simmer for 2-3 minutes until slightly thickened.
Spoon the coconut milk and vegetable mixture over the cooked catfish fillets.
Garnish with freshly chopped cilantro and serve immediately with steamed white rice, if desired.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 25.1 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2648 mg | 56% | |
*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.
