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Catfish Fillets With Thai Cucumber Relish

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

Oxmoor House Healthy Eating Collection