Blackened Catfish with Mango Avocado Salsa


2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
2-1/4 teaspoons pepper, divided
3/4 teaspoon salt, divided
4 catfish fillets (6 ounces each)
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
1/3 cup finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 teaspoons olive oil


1Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes.
2Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving.
3In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5 to 7 minutes on each side. Serve with salsa.

Helpful Hints:

Total Time
Prep: 20 min. + chilling Cook: 10 min.
Makes 4 servings (2 cups salsa)
Nutrition Facts
1 fillet with 1/2 cup salsa: 376 calories, 22g fat (4g saturated fat), 80mg cholesterol, 541mg sodium, 17g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabeti

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