Spicy Catfish with Tropical Fruit Salsa

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 6 mins


1teaspoon minced garlic
1/4teaspoon salt
1/2teaspoon coarsely ground black pepper
1/4teaspoon ground red pepper
1/4teaspoon Paprika
1tablespoon olive oil
4-- (6-ounce) catfish fillets
1cup chopped ripe mango or papaya
1tablespoon finely chopped cilantro
1 1/2teaspoons jalapeño pepper
1 1/2teaspoons minced green onions
1tablespoon fresh lime juice


  1. Preheat the broiler.
  2. To prepare fish, combine garlic, salt, black and red peppers, paprika and oil in a small bowl. Press pepper mixture onto catfish.
  3. Place fillets in a baking pan and broil until opaque in the center, 6 to 8 minutes.
  4. To prepare salsa, combine mango, cilantro, jalapeño pepper and green onions in a bowl. Drizzle with lime juice; toss to coat evenly. Serve with catfish.

Recipe courtesy of The Catfish Institute.

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 3
  • Fat 9g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 100mg
  • Sodium 220mg
  • Potassium 700mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugars 6g
  • Protein 28g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 30%
  • Calcium 4%
  • Iron 4%