Jerk-Rubbed Catfish with Spicy Cilantro Slaw

My mother-in-law recently went to Jamaica and brought back the most amazing Jerk seasoning.  As I was combing through recipes, attempting to find one that tickled my taste buds, I came across this delicious, simple recipe courtesy of Cooking Light.

The Spicy Cilantro Slaw has a kick of lime and Serrano chilies that makes this the perfect accompaniment to hearty, spicy, jerk-rubbed catfish.   I served this with hominy bread, but it would also be excellent with warm corn tortillas, making little tacos with the slaw and chunky catfish.

Jerk-Rubbed Catfish with Spicy Cilantro Slaw

By Cooking Light

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

Combine first 6 ingredients in a medium bowl; toss well to coat.

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.


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