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Grilled Catfish with Southwestern Salsa

  • 4servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

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.

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