Mexican Catfish Salad Recipe

ingredients

2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1/2 small jalapeno pepper, finely chopped
OR
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 teaspoon salt
1/3 cup olive oil
2 catfish fillets, cut into strips

Salad
6 cups salad greens, washed and torn into bite-size pieces
2 ripe tomatoes, cut into wedges
1 ripe avocado, peeled and sliced
1/2 cup fresh, frozen or canned corn

directions

For catfish: To prepare the catfish, mix lime juice, cilantro, jalapeno or cayenne pepper, garlic, salt and olive oil in a non-corrosive, small bowl. Mix using a wire whisk until well blended.

Place catfish strips in a shallow dish. Pour half of the lime juice mixture over catfish. Cover with plastic wrap and refrigerate for 30 minutes to marinate. Reserve the other half of marinade to use for salad dressing.

Preheat the broiler. Place marinated catfish strips on broiler pan rack and broil for 4 minutes on each side or until fish flakes easily when tested with a fork.

To assemble the salads, line salad plates with salad greens. Arrange catfish strips, tomato wedges and avocado slices over greens and top with corn. Drizzle reserved marinade over each plate and serve.

nutrition data

Nutritional data has not been calculated yet.

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