Spicy Catfish with Tropical Fruit Salsa

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 6 mins

Farmed catfish is versatile, sustainable and delicious.

Mark Boughton Photography / styling by Teresa Blackburn


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



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