Blackened Catfish with Mango Avocado Salsa
Ingredients
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 2 tsp paprika
- 2 1/4 tsp. pepper, divided
- 3/4 tsp. salt, divided
- 4 6-ounce catfish fillets
- 1 medium mango, peeled and cubed
- 1 medium ripe avocado, peeled and cubed
- 1/3 cup finely chopped red onion
- 2 tbsp. minced fresh cilantro
- 2 tbsp. lime juice
- 2 tsp. olive oil
Instructions
- In a small bowl, combine the oregano, cumin, paprika, 2 tsp. pepper and 1/2 tsp. salt; rub over fillets.
- After rubbing the fillets, refrigerate for at least 30 minutes.
- Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper; chill until serving.
- In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5 – 7 minutes on each side.
- Serve with salsa.
