Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

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

Recipe by Oxmoor House April 2009


Credit: Oxmoor House

Recipe Summary

7 mins
18 mins
25 mins
4 servings (serving size: 1 fillet and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • 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.



Cooking Light Fresh Food Fast

Nutrition Facts

322 calories; calories from fat 37%; fat 13g; saturated fat 3.1g; mono fat 6.3g; poly fat 2.8g; protein 28.6g; carbohydrates 19.1g; fiber 2.1g; cholesterol 80mg; iron 0.9mg; sodium 507mg; calcium 28mg.