Jerk seasoning is easy to make and has far too many fresh ingredients to resort to a jar.
Jerk-Rubbed Catfish with Spicy Cilantro Slaw
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.
Yield: 4 servings (serving size: 1 fillet and about 1/2 cup slaw)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 256
- Fat: 12.6g
- Saturated fat: 3.1g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 2.8g
- Protein: 26.6g
- Carbohydrate: 6.2g
- Fiber: 1.5g
- Cholesterol: 76mg
- Iron: 0.3mg
- Sodium: 426mg
- Calcium: 24mg
Ingredients
- 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
Preparation
- 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.
Jerk-Rubbed Catfish with Spicy Cilantro Slaw Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: Caribbean
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Grill Pan
- PUBLICATION: Cooking Light
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