Blackened Catfish With Salsa Fresca With Cilantro

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Blackened Catfish With Salsa Fresca With Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions