Salsa Catfish Recipes

CAJUN CATFISH WITH FRUIT SALSA

Steps:

• Brush both sides of fillets with butter; sprinkle with Cajun seasoning. Place on a broiler pan; broil 6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. , For salsa, in a small bowl, combine the remaining ingredients. Serve with fish.

CAJUN CATFISH SUPREME

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.

SOUTHWESTERN CATFISH

Steps:

• For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

GRILLED CATFISH WITH HOMEMADE SALSA

Steps:

• Sprinkle catfish with garlic salt and pepper.
• Place catfish in a well-oiled grill basket, or on a well-oiled grill rack.
• Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily.
• HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving.
• Chill to store.
• Serve over catfish fillets, hot off the grill.

CATFISH TACOS WITH TOMATO AND AVOCADO SALSA

Steps:

• Preheat oven to 350°F. Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper.
• Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.
• Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
• Preheat broiler. Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.

FISH WITH MANGO SALSA

Steps:

• Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
• Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
• Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
• Transfer from grill to serving plate; spoon salsa atop shark.

BLACKENED CATFISH WITH MANGO AVOCADO SALSA

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.

CAJUN GRILLED CATFISH WITH APRICOT SALSA

Steps:

• 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

CATFISH WITH SHRIMP SALSA

Steps:

• In a small bowl, combine the Cajun seasoning, cumin and coriander; rub over catfish fillets. In a large skillet, fry fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute the green pepper, onion, celery, jalapeno and garlic in butter until vegetables are tender. Add the corn, tomatoes and shrimp; cook and stir for 4-5 minutes or until corn is tender. Stir in Cajun seasoning and hot pepper sauce. Serve with catfish.

BLACKENED CATFISH WITH SALSA FRESCA WITH CILANTRO

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.

LIME BROILED CATFISH WITH MANGO SALSA

Steps:

• In a saucepan over medium heat melt margarine.
• Stir in lime juice, salt, pepper, and garlic powder; mix well.
• Remove from the heat and set aside.
• Place fillets in an ungreased shallow baking dish,
• Generously brush each fillet with the lime butter sauce.
• Broil for 5-8 minutes or until the fish flakes easily with a fork.
• Remove to a warm serving dish spoon pan juices over each fillet.
• Top with peach salsa. Garnish with lime slices.
• Salsa:.
• In medium bowl stir together all ingredients. Cover and chill for at least 1 hour.