Tuesday, March 2, 2010

Jerk-Rubbed Catfish with Spicy Cilantro Slaw

I was looking for a light and flavorful dish to cook for a easy weeknight dinner when I came across this recipe for Jerk-Rubbed Catfish with Spicy Cilantro Slaw in the March 2010 edition of Cooking Light Magazine. This recipe is extremely simple, I think it took me 15 minutes from start to finish to make this meal. My jerk seasoning was quite spicy, so it was a nice balance with the cool coleslaw. You can always omit the jalapeno that is in the slaw if you don't want too much heat. The natural sweetness of the catfish complimented the tangy coleslaw. I will definitely be making this again in the future.

Jerk-Rubbed Catfish with Spicy Cilantro Slaw (adapted from Cooking Light, March 2010)

Yield: 4 servings (serving size: 1 fillet and about 2/3 cup slaw)


  • 3 cups cabbage-and-carrot coleslaw mix
  • 2 tablespoons chopped fresh cilantro
  • 3 1/2 tablespoons canola mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons sugar
  • 1 to 1 1/2 teaspoons finely chopped jalapeno 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

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