Ingredients Jump to Instructions ↓

  1. 2 tbsp. vegetable oil

  2. 1 tbsp. chili powder

  3. 1 tbsp. ground cumin

  4. 1/2 tsp. salt

  5. 4 ears husked fresh corn

  6. 504 g each 1 cup canned red kidney beans, drained and rinsed

  7. 1/3 cup chopped fresh cilantro leaves

  8. 1/4 cup thinly sliced green onions

  9. 2 tbsp. prepared viniagrette dressing

Instructions Jump to Ingredients ↑

  1. Prepare grill. Combine vegetable oil, chili powder, cumin and salt in a small bowl. Brush oil mixture all over catfish fillets and corn. Place corn on the grill and cook about 4 inches from heat, about 7 to 10 minutes until tender, turning occasionally. Transfer grilled corn to a plate and cool to room temperature. Slice off corn kernels with a sharp knife. Place in a large bowl along with kidney beans, cilantro, green onions and viniagrette. Stir to combine. Grill catfish fillets 4 inches from heat, about 8 to 10 minutes until cooked through. Transfer catfish to plates, top with salsa and serve.


Send feedback