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Jerk-Rubbed Catfish with Spicy Cilantro Slaw

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

4 servings (serving size: 1 fillet and about 1/2 cup slaw)

For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.


  • 3 cups cabbage-and-carrot coleslaw mix
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons canola mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons sugar
  • 1 to 1 1/2 teaspoons finely chopped habanero or serrano pepper
  • Cooking spray
  • 4 (6-ounce) catfish fillets
  • 4 teaspoons Jamaican jerk seasoning

Nutrition Information

  • calories 256
  • fat 12.6 g
  • satfat 3.1 g
  • monofat 6.5 g
  • polyfat 2.8 g
  • protein 26.6 g
  • carbohydrate 6.2 g
  • fiber 1.5 g
  • cholesterol 76 mg
  • iron 0.3 mg
  • sodium 426 mg
  • calcium 24 mg

How to Make It

  1. Combine first 6 ingredients in a medium bowl; toss well to coat.

  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with jerk seasoning. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from heat; serve fish with slaw.