Jerk-Rubbed Catfish with Spicy Cilantro Slaw

Where does catfish come from and are slaw greens or cilantro in season in March?  I need to figure that out so that I can decide when is the best time to make this beautiful recipe! (Oh and again, clipping was really a formality as this too was on the website!)

For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper’s heat from penetrating your skin.
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

 Yield: 4 servings (serving size: 1 fillet and about 1/2 cup slaw)


  • 3  cups  cabbage-and-carrot coleslaw mix
  • 2  tablespoons  chopped fresh cilantro
  • 3  tablespoons  canola mayonnaise
  • 2  tablespoons  fresh lime juice
  • 1 1/2  teaspoons  sugar
  • 1  to 1 1/2 teaspoons finely chopped habanero or serrano pepper
  • Cooking spray
  • 4  (6-ounce) catfish fillets
  • 4  teaspoons  Jamaican 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.

Nutritional Information

Calories: 256
Fat: 12.6g (sat .1g,mono 6.5g,poly 2.8g)
Protein: 26.6g
Carbohydrate: 6.2g
Fiber: 1.5g
Cholesterol: 76mg
Iron: 0.3mg
Sodium: 426mg
Calcium: 24mg

Source: David Bonom, Cooking Light, MARCH 2010

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