Tuesday, November 22, 2011
Jamaican Inspired Catfish with Caribbean Coleslaw
1 1/2 pounds of Catfish fillets
5 teaspoons Jamaican jerk seasoning
(Kosher salt - if the Jamaican jerk seasoning is salt-free then you'll want to sprinkle the fillets with a little Kosher salt.
1 package of coleslaw mix
(I prefer to make my own by finely chopping cabbage and shredding carrots - but for a quick and easy meal go with the package)
2 Tablespoons cilantro, roughly chopped
1 large mango, cut into 1/2 inch cubes
1/4 cup red onion, thinly sliced
4 Tablespoons plain yogurt
1 Tablespoon mayonnaise
1 Tablespoon apple cider vinegar
2 teaspoons sugar
salt and pepper (a couple sprinkles of each)
Preheat the oven to 400˚F - spray a slotted baking disk/screen/sheet with cooking spray. Evenly season the catfish with the Jamaican jerk seasoning. Bake catfish in the oven for 20 minutes at 400˚F.
Tip: Place a sheet of aluminum foil just below the slotted baking disk to catch any drips from the fish.
Meanwhile, combine the coleslaw mix (cabbage/carrots), cilantro, mango and red onion in a large bowl. In a separate bowl combine the yogurt, mayonnaise, vinegar, sugar, salt & pepper - mix until smooth and creamy. Add the yogurt mixture to the coleslaw and mix well to coat.
Serve with black beans, if desired. This makes a wonderful lunch or a light dinner.
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross