Grilled Catfish with Orange Pepper Salsa
Elevate mild catfish fillets with a crunchy and flavorful orange pepper salsa. This Catfish recipe is quick and uncomplicated. My favorite way to prepare catfish is not to fry it but rub it with spices and grill it for about 5 minutes on each side.
Ingredients
- 1 pound catfish
For the Rub
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- salt & pepper
For the Orange pepper salsa
- 1 orange sections, juice and zest
- 2 tablespoons parsley finely chopped
- 1/4 green bell pepper chopped
- 2 tablespoons olive oil
- salt & pepper
Instructions
- Section the orange above a bowl and squeeze the left-over core. Cut larger orange section into smaller ones. (NOTE 1)
- Chop the bell pepper as well as the parsley and add both to bowl with the orange pieces. Add olive oil, salt and pepper. Keep cool until needed.
- Heat grill to 350 degrees F.
- Place tray on grill for about 5 minutes each side. Fish is done when internal temperature is 145 degrees F (according to FDA) or when fish falls apart easily.
- Serve fish on plate and spoon salsa over fish fillets.
Notes
- Learn how to section citrus fruit from this post.
- My favorite spice rub is this, but you can use whatever you like.
Nutrition
Calories: 395kcalCarbohydrates: 12gProtein: 39gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gSodium: 125mgFiber: 3gSugar: 7g