Catfish With Mango Avocado Salsa Recipes

CORNMEAL CATFISH WITH AVOCADO SAUCE

When I was growing up in California, my mother made catfish quite often, and it was always a hit. Now I cook it with my own twist. When only frozen catfish fillets are available, I thaw them in the refrigerator overnight, and they work just as well. -Mary Lou Cook, Welches, Oregon

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings (3/4 cup sauce).

Number Of Ingredients 10

Cornmeal Catfish with Avocado Sauce image

Steps:

Place the first five ingredients in a food processor; process until blended. , In a shallow bowl, mix cornmeal and seafood seasoning. Dip catfish in cornmeal mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add catfish in batches; cook 4-5 minutes on each side or until fish flakes easily with a fork. Top with avocado sauce and chopped tomato.

Nutrition Facts : Calories 505 calories, Fat 37g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 649mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 29g protein.

Ingredients

1 medium ripe avocado, peeled and cubed
1/3 cup reduced-fat mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/4 cup cornmeal
1 teaspoon seafood seasoning
4 catfish fillets (6 ounces each)
3 tablespoons canola oil
1 medium tomato, chopped

LIME BROILED CATFISH WITH MANGO SALSA

Mom got this recipe for daddy from a local dietician. I never thought he would go for this dish, but he loves it and so do I. The hint of sour lime along with the sweetness of the peach salsa make a great combination.

Provided by Sherrybeth

Categories Catfish

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 14

Lime Broiled Catfish With Mango Salsa image

Steps:

In a saucepan over medium heat melt margarine.
Stir in lime juice, salt, pepper, and garlic powder; mix well.
Remove from the heat and set aside.
Place fillets in an ungreased shallow baking dish,
Generously brush each fillet with the lime butter sauce.
Broil for 5-8 minutes or until the fish flakes easily with a fork.
Remove to a warm serving dish spoon pan juices over each fillet.
Top with peach salsa. Garnish with lime slices.
Salsa:.
In medium bowl stir together all ingredients. Cover and chill for at least 1 hour.

Nutrition Facts : Calories 751.1, Fat 47.6, SaturatedFat 9.7, Cholesterol 149.5, Sodium 2189.2, Carbohydrate 30, Fiber 5.5, Sugar 20.3, Protein 53.2

Ingredients

2 tablespoons margarine
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 catfish fillets
2 peaches, peeled and chopped
1/2 cup green onion, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon cilantro, chopped
1/4 cup red bell pepper, finely chopped
1 tablespoon lemon juice

HEALTHY FISH TACOS WITH MANGO SALSA

A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.

Provided by David3141

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 8

Number Of Ingredients 18

Healthy Fish Tacos with Mango Salsa image

Steps:

Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Heat taco shells in preheated oven until crisp, about 5 minutes.
Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
Place mahi mahi slices in taco shells and top with mango salsa.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 23.9 g, Cholesterol 62.4 mg, Fat 18.2 g, Fiber 5.5 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 289.8 mg, Sugar 8.2 g

Ingredients

1 mango - peeled, seeded, and chopped
2 avocados - peeled, pitted, and chopped
1 cup chopped tomato
½ cup diced red onion
½ cup diced red pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons canola oil
2 tablespoons brown sugar
1 lime, juiced
1 teaspoon cider vinegar
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste
8 taco shells
4 (6 ounce) mahi mahi fillets, cut into 1-inch slices
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon salt
2 tablespoons olive oil