Blackened Catfish With Salsa Fresca With Cilantro Recipes

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BLACKENED CATFISH WITH HARISSA MAYO



Blackened Catfish with Harissa Mayo image

This classic Southern catfish dish channels the flavors of Tunisian cooking with a simple harissa-spiked mayonnaise that comes together in minutes.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 11

1 tablespoon plus 1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon Chinese five-spice powder
1/2 teaspoon cayenne
Kosher salt and finely ground black pepper
Four 10- to- 12-ounce skinless catfish fillets
1/2 cup mayonnaise
2 teaspoons harissa
1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh lemon juice
2 tablespoons olive oil
Cilantro leaves and lemon wedges, for serving

Steps:

  • Stir the coriander, cumin, five-spice, cayenne, 2 teaspoons salt and a few grinds of pepper together in a small bowl. Rub the spice blend all over the catfish.
  • Whisk the mayonnaise, harissa, lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper together in another small bowl.
  • Heat 2 tablespoons of oil in a large and heavy skillet over medium-high heat. Once hot, add half the catfish and cook, flipping once, until well browned and cooked through, 4 to 5 minutes per side. Repeat with the remaining oil and catfish.
  • Spread the harissa mayo on 4 plates and place the catfish on top. Serve with cilantro and lemon wedges.

BLACKENED CATFISH WITH SALSA FRESCA WITH CILANTRO



Blackened Catfish With Salsa Fresca With Cilantro image

Make and share this Blackened Catfish With Salsa Fresca With Cilantro recipe from Food.com.

Provided by dojemi

Categories     Catfish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons paprika
2 teaspoons cayenne pepper
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 (6 ounce) catfish fillets
3 tablespoons olive oil
2 (8 ounce) packages cherry tomatoes, cut in half
1/2 small red onion, finely chopped
1 chopped small green bell pepper
1 minced serrano chili
3 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
1 tablespoon fresh lime juice
2 tablespoons olive oil

Steps:

  • Preheat broiler.
  • 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.

Nutrition Facts : Calories 426.2, Fat 30.8, SaturatedFat 5.5, Cholesterol 79.9, Sodium 644.7, Carbohydrate 10.3, Fiber 4, Sugar 4.7, Protein 28.6

BLACKENED FISH WITH SALSA VERDE



Blackened Fish With Salsa Verde image

Make and share this Blackened Fish With Salsa Verde recipe from Food.com.

Provided by Cookaholic Girl

Categories     Very Low Carbs

Time 19m

Yield 4 catfish fillets, 4 serving(s)

Number Of Ingredients 5

4 (6 -8 ounce) catfish fillets, patted dry
2 tablespoons cajun seasoning
2 tablespoons canola oil
3/4 cup mild salsa verde
1/2 cup chopped fresh cilantro

Steps:

  • Sprinkle fish on both sides with seasoning.
  • Heat oil in a large nonstick skillet over medium-high heat. Add half of the fillets and cook until lightly browned, about 3 minutes. Turn and cook until just opaque, 2-3 minutes longer. Transfer to plates. Repeat with remaining fish.
  • Meanwhile, combine salsa and cilantro. Serve fish, topped with the salsa.

Nutrition Facts : Calories 303.1, Fat 20, SaturatedFat 3.5, Cholesterol 79.9, Sodium 349.3, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 27.1

BLACKENED CATFISH WITH MANGO AVOCADO SALSA



Blackened Catfish with Mango Avocado Salsa image

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! -Laura Fisher, Westfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 12

2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
2-1/4 teaspoons pepper, divided
3/4 teaspoon salt, divided
4 catfish fillets (6 ounces each)
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
1/3 cup finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 teaspoons olive oil

Steps:

  • Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 376 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

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