Wednesday, April 14, 2010

Jerk-Rubbed Catfish with Spicy Cilantro Slaw

Slaw is one of those things that I associate with heavy mayonnaise-laden picnic foods, and I often forget what a great light accompaniment it makes for a whole host of things. With just a bit of mayonnaise to cool things down, this slaw is a perfect complement to the spicy fish. We love our spicy food, and I was happy to get to use my jerk seasoning from Penzey's. This meal couldn't come together any faster. Just be careful chopping up the pepper!

Jerk-Rubbed Catfish with Spicy Cilantro Slaw
source: March 2010 Cooking Light
Yield 4 servings

3 cups cabbage-and-carrot coleslaw mix
2 tbsp chopped fresh cilantro
3 tbsp canola mayonnaise
2 tbsp fresh lime juice
1 1/2 tsp sugar
1 to 1 1/2 tsp finely chopped habanero or serrano pepper (I went with serrano. Habanero would be hotter.)
Cooking Spray
4 6 oz catfish fillets (I used swai.)
4 tsp Jamaican jerk seasoning

  1. Combine first 6 ingredients in a medium bowl, tossing well to coat.
  2. Heat a grill pan or skillet over medium-high heat. Coat pan with cooking spray. Sprinkle jerk seasoning evenly over fish. Add fish to pan, cooking 3 minutes on each side or until fish is opaque and flakes with a fork. Remove from heat. Serve fish with slaw.
Nutritional Information
Calories: 256
Fat: 12.6 g
Protein: 26.6 g
Carb: 6.2 g
Fiber: 1.5 g
Sodium: 426 g

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