Jerk-Rubbed Catfish with Cilantro Slaw Recipe
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.
Ingredients
- Yield: 4 servings (serving size: 1 fillet and about 1/2 cup slaw)
- Ingredients
- 3 cups Broccoli coleslaw mix
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons Greek yogurt
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons sugar
- 1 finely chopped habanero pepper
- Cooking spray
- 4 (6-ounce) catfish fillets
- 4 teaspoons Jamaican jerk seasoning
Directions
- 1. Combine first 6 ingredients in a medium bowl; toss well to coat.
- (best if made day ahead)
- 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 4 servings | |
| Calories 16 | |
| Calories from Fat 4 | 25% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 6mg | 0% |
| Potassium 29mg | 1% |
| Total Carbs 2.78g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.24g | 1% |
| Protein 0.44g | 1% |
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Comments
May 28, 2015My daughter loves fish and so do I. I could try this with a different type of fish i think.
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