Catfish with Southwestern Relish
Transform your dinner table with this vibrant and flavor-packed Catfish with Southwestern Relish recipe—a harmony of smoky, spiced fish and zesty, fresh toppings. Perfectly seasoned catfish fillets are pan-seared to golden perfection with a bold blend of cumin, paprika, and black pepper, then crowned with a colorful Southwestern relish made of sweet corn, juicy cherry tomatoes, red onion, zesty lime, and a touch of jalapeño heat. Ready in just 30 minutes, this dish is an effortless way to bring bold Southwestern flavors to your weeknight meals. Serve with a slice of creamy avocado for an optional garnish that takes it to the next level. Whether you're cooking for the family or entertaining guests, this quick and easy recipe is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 cup Cherry tomatoes, diced
- 0.5 cup Red onion, finely chopped
- 0.25 cup Cilantro, chopped
- 1 piece Jalapeño, finely diced
- 1 piece Lime, juiced
- 1 clove Garlic, minced
- 0.5 teaspoon Ground chili powder
- 1 piece Avocado (optional, for garnish)
Instructions
Preheat a cooking pan or grill to medium heat.
In a small bowl, combine 1 teaspoon cumin powder, 1 teaspoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper.
Pat the catfish fillets dry with a paper towel and brush them lightly with 1 tablespoon olive oil on both sides. Sprinkle the spice mixture evenly over both sides of the fillets.
Heat 1 tablespoon olive oil in the pan or on the grill. Cook the catfish fillets for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and set aside to rest.
In a medium bowl, prepare the Southwestern relish by combining 1 cup corn kernels, 1 cup diced cherry tomatoes, 0.5 cup finely chopped red onion, 0.25 cup chopped cilantro, and 1 finely diced jalapeño.
Add the juice of 1 lime, 1 minced garlic clove, and 0.5 teaspoon ground chili powder to the relish. Stir well to combine, adjusting salt and lime juice to taste.
Optional: Slice the avocado for an additional garnish, if desired.
Serve each catfish fillet with a generous spoonful of the Southwestern relish on top. Garnish with sliced avocado, if using, and an extra sprinkle of cilantro if preferred.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 24.6 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3466 mg | 74% | |
*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.
