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 Cooking Light

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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. 1. Combine first 6 ingredients in a medium bowl; toss well to coat.
  2. 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.
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