Cajun Grilled Catfish With Apricot Salsa Recipe #116416
This recipe can be adapted for an indoor grill, a George Forman grill or even outside over gas or charcoal. There is plenty of spice to spice up your life!
by PaulaG
1¼ hours | 45 min prep
SERVES 4
- 4 (6 ounce) catfish fillets, approximately
- 2 tablespoons olive oil
- 4 slices limes, thin
Fish Rub
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon coarse salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon Hungarian paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
Apricot Salsa
- 3/4 cup diced turkish dried apricot
- 3/4 cup fresh diced pineapple
- 1/3 cup diced red onion
- 1/4 cup diced red bell pepper
- 2 medium shiitake mushrooms, diced
- 1/4 cup finely chopped fresh cilantro
- 1 jalapeno pepper, seeded and diced
- 2-3 tablespoons lime juice
- Combine all the ingredients for the salsa and refrigerate until ready to serve
- In a small jar, combine all the ingredients for the rub and shake to distribute well
- Preheat grill to medium
- Rinse fish under running water, pat dry
- Drizzle the olive oil over fish, sprinkle with rub and gently rub into fish
- Turn fish over and repeat with olive oil and rub
- When grill is hot, place prepared fish on grill and cook for 15 to 20 minutes or until fish flakes easily when pierced with fork, turning fish once
- Place cooked fish on individual serving plates, divide salsa among the servings and garnish with lime twists
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5 stars