SOUTHWESTERN CATFISH
Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely. -Bruce Crittenden Clinton, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1825mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
SOUTHWESTERN CRISPY FISH TACO SALAD
Steps:
- For the dressing: In a blender, add the olive oil, lime juice, cilantro, mayo, cumin, honey, chipotle pepper and 1 teaspoon salt and blend until smooth.
- For the salad: Cook the fish sticks according to the package directions.
- Meanwhile, in a large bowl, combine the black beans, jicama, corn, cherry tomatoes and red onion with half the dressing. Add the romaine, mixed greens and cucumber to the bowl and toss to coat.
- Divide the salad among 4 bowls. Top with the fish sticks, cheese, sour cream, avocado and tortilla chips. Serve with the remaining dressing on the side.
SOUTHWESTERN CACTUS SALAD
A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!
Provided by Lupe Burke
Categories Salad Vegetable Salad Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.
Nutrition Facts : Calories 30 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.7 g, Sodium 130.6 mg, Sugar 1.9 g
SOUTHWESTERN GRILLED CATFISH
Make and share this Southwestern Grilled Catfish recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 7 ingredients; stir well.
- Rub spice mixture over catfish fillets.
- Coat gill rack with nonstick cooking spray.
- Grill fillets over medium heat for 5 minutes per side or until fish flakes easily.
- Serve with fresh salsa.
SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Add all dressing ingredients to a blender, blend until smooth.
- In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
- Top with prepared dressing; toss to coat.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
WARM CATFISH SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 10 inch saute pan cook bacon until cripsy, remove, place on papertowel. Saute julienned catfish, apples, onions, for 4 minutes. Heat butter and wilt chickory, salt and pepper and add rest of ingredients. Drizzle with sherry vinegar and top with currants.;
SMOKED CATFISH SALAD
Provided by Dana Bowen
Categories salads and dressings, appetizer
Time 30m
Yield At least 5 appetizer portions
Number Of Ingredients 11
Steps:
- Place wood shavings in center of smoker; top with drip pan and rack. Add catfish, leaving enough room between fillets so smoke can circulate. Place on stove over medium heat and smoke for 20 to 25 minutes. Shut off heat and let rest, covered, for 5 minutes. Catfish should be fully cooked and bronzed, with crisp edges.
- While fillets are still warm, break them into pieces in a large bowl. Add remaining ingredients and mix well. Taste for seasoning, adding more sour cream if too dry. Serve immediately or refrigerate and serve cool.
SOUTHWESTERN CATFISH SALAD
Marinated strips of catfish are tossed with mixed greens, tomatoes, avocado slices, and corn in this boldly flavored salad.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- To prepare the catfish, mix lime juice, cilantro, jalapeno, garlic, salt, and olive oil in a non-corrosive, small bowl. Mix using a wire whisk until well blended. Place catfish strips in a shallow dish. Pour half of the lime juice mixture over catfish. Cover with plastic wrap and refrigerate for 30 minutes to marinate. Reserve the other half of marinade to use for salad dressing.
- Preheat the broiler. Place marinated catfish strips on broiler pan rack and broil for 4 minutes on each side or until fish flakes easily when tested with a fork.
- To assemble the salads, line 4 salad plates with salad greens. Arrange catfish strips, tomato wedges, and avocado slices over greens and top with corn. Drizzle reserved marinade over each plate and serve.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 13.8 g, Cholesterol 42.6 mg, Fat 31.3 g, Fiber 6.5 g, Protein 16.1 g, SaturatedFat 4.8 g, Sodium 666 mg, Sugar 3.3 g
CATFISH SALAD
Number Of Ingredients 15
Steps:
- 1. In 3-quart saucepan, combine tomato juice, oregano, garlic salt, lemon juice, and onion. Cook over medium heat, stirring frequently, until mixture boils. Place catfish in boiling liquid. Cover and reduce heat to low. Simmer 10 minutes or until fish flakes. Remove from heat and cool 30 minutes.2. Remove fish from liquid flake fish and refrigerate.3. Wash, dry, and tear greens. Place in large mixing bowl. Cover and refrigerate. 4. In small saucepan, combine water, vinegar, oregano, and pepper. Cook over medium heat, stirring until mixture boils. Remove from heat and stir in artifical sweetener. Pour mixture over greens and cover bowl with plastic wrap. Let stand 1 minute.5. Stir in onions, tomatoes, and catfish. Portion into individual serving bowls. Sprinkle evenly with KELLOGG'S ALL-BRAN with Extra Fiber cereal. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
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