Blackened Catfish With Salsa Fresca With Cilantro Recipe

Name: Blackened Catfish With Salsa Fresca With Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat broiler.
2
On a small bowl, combine the paprika, cayenne, oregano, salt and pepper.
3
Place the catfish fillets on a large baking sheet in a single layer.
4
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).
5
Place the fish under the broiler and cook, watching closely, until slightly charred, about 5 minutes.
6
Turn and broil until cooked through, about 5 minutes more.
7
For the Salsa:
8
Combine the cherry tomatoes, onion, pepper, chili, cilantro, salt, lime juice and olive oil and toss well.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons paprika, 2 teaspoons cayenne pepper, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and more.

Yes, Blackened Catfish With Salsa Fresca With Cilantro falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Blackened Catfish With Salsa Fresca With Cilantro

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