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Catfish with Cilantro-Chipotle Rice

Photo: Oxmoor House
Prep time 7 mins
Cook time 18 mins
Yield 4 servings (serving size: 1 fillet and 1/2 cup rice)
The mild flavor and buttery texture of the catfish go well with the spicy heat of the chipotle salsa. The fillets are delicate, but a good sear on the underside keeps them from falling apart when turned over in the skillet.Prep: 5 minutes; Cook: 14 minutes

Ingredients

  • 4 (6-ounce) farm-raised catfish fillets
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup bottled chipotle salsa, divided
  • Lime wedges
  • Cilantro-Chipotle Rice

Nutrition Information

  • calories 322
  • caloriesfromfat 37 %
  • fat 13 g
  • satfat 3.1 g
  • monofat 6.3 g
  • polyfat 2.8 g
  • protein 28.6 g
  • carbohydrate 19.1 g
  • fiber 2.1 g
  • cholesterol 80 mg
  • iron 0.9 mg
  • sodium 507 mg
  • calcium 28 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan and fillets with cooking spray. Sprinkle fillets evenly with salt and pepper. Add 2 fillets to pan, flat sides up; cook 4 minutes on 1 side or until browned. Turn fillets over; spoon 1 tablespoon salsa over each fillet. Cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 2 fillets. Serve with lime wedges and Cilantro-Chipotle Rice.

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