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Per serving
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- 1
Make the rub
Combine the oregano, cumin, paprika, 2 teaspoons of the black pepper, and 1/2 teaspoon of the salt. Rub the mixture all over the catfish fillets, then refrigerate for at least 30 minutes so the spices settle in.
- 2
Mix the salsa
While the fish chills, combine the cubed mango, cubed avocado, finely chopped red onion, minced cilantro, lime juice, and the remaining salt and pepper in a small bowl. Chill until serving.
- 3
Sear the fish
Heat the olive oil in a large cast-iron skillet over medium heat. Cook the fillets until the fish flakes easily with a fork, 5 to 7 minutes per side. Serve topped with the mango avocado salsa.
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Blackened Catfish with Mango Avocado Salsa
Created by: CleanPlateClub
Ingredients
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp paprika
- 2 1/4 tsp black pepper
- 3/4 tsp salt
- 4 catfish fillets
- 1 mango
- 1 avocado
- 1/3 cup red onion
- 2 tbsp cilantro
- 2 tbsp lime juice
- 2 tsp olive oil
Instructions
- Make the rubCombine the oregano, cumin, paprika, 2 teaspoons of the black pepper, and 1/2 teaspoon of the salt. Rub the mixture all over the catfish fillets, then refrigerate for at least 30 minutes so the spices settle in.
- Mix the salsaWhile the fish chills, combine the cubed mango, cubed avocado, finely chopped red onion, minced cilantro, lime juice, and the remaining salt and pepper in a small bowl. Chill until serving.
- Sear the fishHeat the olive oil in a large cast-iron skillet over medium heat. Cook the fillets until the fish flakes easily with a fork, 5 to 7 minutes per side. Serve topped with the mango avocado salsa.