Catfish Fillets With Thai Cucumber Relish

Oxmoor House
4 servings (serving size: 1 catfish fillet and 1/2 cup relish)


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1/4 cup white vinegar
1/4 cup firmly packed brown sugar
1 (3/4-pound) English cucumber, peeled, halved, and sliced
1/2 teaspoon salt
1/2 cup very thinly sliced red onion
2 jalapeño peppers, seeded and very thinly sliced
1/2 teaspoon crushed red pepper
1/4 cup packed fresh cilantro leaves, finely chopped
4 (8-ounce) farm-raised catfish fillets
1/4 teaspoon salt
Cooking spray


Combine vinegar and sugar in a small saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring occasionally. Remove from heat; let cool.

Combine cooled vinegar mixture, cucumber, and next 5 ingredients; toss well. Let stand 30 minutes.

Heat a large nonstick skillet over medium- high heat. Sprinkle fillets with salt; coat fillets with cooking spray. Cook fillets in batches 4 minutes on each side or until fish flakes easily when tested with a fork. Spoon cucumber relish over catfish; serve immediately.

Created date

March 2010

Nutritional Information

Calories 336
Fat 10 g
Satfat 2.3 g
Protein 42 g
Carbohydrate 18 g
Cholesterol 132 mg
Iron 2.9 mg
Sodium 592 mg
Caloriesfromfat 27 %
Fiber 1.1 g
Calcium 121 mg