Jerk-Rubbed Catfish with Spicy Cilantro Slaw

Jerk-Rubbed Catfish with Spicy Cilantro Slaw

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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

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• Video: Dinner Tonight: Jerk-Rubbed Catfish with Spicy Cilantro Slaw
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For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.

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

Ingredients

• 3  cups  cabbage-and-carrot coleslaw mix
• 2  tablespoons  chopped fresh cilantro
• 3  tablespoons  canola mayonnaise
• 2  tablespoons  fresh lime juice
• 1 1/2  teaspoons  sugar
• 1  to 1 1/2 teaspoons finely chopped habanero or serrano pepper
• Cooking spray
• 4  (6-ounce) catfish fillets
• 4  teaspoons  Jamaican jerk seasoning

Preparation

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.

Nutritional Information

Calories:

256

Fat:

12.6g (sat 3.1g,mono 6.5g,poly 2.8g)

Protein:

26.6g

Carbohydrate:

6.2g

Fiber:

1.5g

Cholesterol:

76mg

Iron:

0.3mg

Sodium:

426mg

Calcium:

24mg