Friday, November 10, 2017

Finicky Friday - Pan-Fried Catfish with Fresh Veggie Relish

Pan-Fried Catfish with Fresh Veggie Relish

Time for Finicky Friday!


1 medium red bell pepper, very finely chopped

1 cup very finely chopped carrots

2 tablespoons very finely chopped red onion

2 tablespoons fresh lemon juice

1 1/2 teaspoons sugar

3/4 teaspoon grated peeled gingerroot

1/2 teaspoon chili powder

1/2 teaspoon dried oregano, crumbled

1/4 teaspoon salt

1/4 teaspoon pepper

4 catfish fillets (about 4 ounces each), rinsed and patted dry

2 teaspoons canola or corn oil


In a medium bowl, stir together the relish ingredients. Set aside.

In a small bowl, stir together the chili powder, oregano, salt, and pepper. Sprinkle over the fish. Using your fingertips, gently press the mixture so it adheres to the fish.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the fish for 3 minutes. Turn over. Cook for 3 minutes, or until the fish flakes easily when tested with a fork.

Serve the fish with the relish spooned on top or on the side.

Serves 4

Nutrition Facts
~Serving Size: 3 ounce fish and 1/4 cup relish

Calories 175

Carbohydrate 1 g

Protein 24 g

Fat 8 g

Saturated Fat 1.5 g

Sugars 0

Dietary Fiber 0

Cholesterol 0

Sodium 60