from Cooking Light
3 cups cabbage-and-carrot coleslaw mix
2 Tbls chopped cilantro (we will cut this out next time b/c neither, Ken and I, didn't like it)
3 Tbls canola mayonnaise
2 Tbls fresh lime juice
1 1/2 tsp sugar
1 to 1 1/2 tsp finely chopped habanero or serrano peppers (I used 2 serrano's)
Cooking spray
4 Catfish fillets
4 tsp Jerk Seasoning
1. Combine first 6 ingredients in a medium bowl; toss well to coat.
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.
Serving: 1 fillet of catfish and 1/2 cup of slaw
Calories: 256
Fat 12.6g
Figer 1.5g
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We really liked this a lot!!!! Ken loves catfish and loves spicy food, so I think this has been one of his favorite dishes. Neither of us liked all the cilantro that the recipe calls for, so I will definitely cut way back on it...or cut it out all together. We'll be making this again!
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1 comment:
My husband is going to love this! I don't eat anything out of the water, but because of that, I don't cook it often for him and he LOVES it all. I can't wait to try this for him!
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