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Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw




Baked Catfish

  • 2 U.S. Farm-Raised Catfish Fillets
  • 3 tablespoons olive oil

Sweet Pepper Slaw

  • 1 pound shredded slaw mix
  • 1 large seedless cucumber, peeled, seeded and diced
  • ½ cup red bell pepper cut into thin strips
  • ¼ cup cider vinegar
  • 2 tablespoons Creole mustard
  • 1 tablespoon sugar
  • Salt and pepper to taste

Cinnamon Chipotle Rub

  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon ground cinnamon

1. Preheat oven to 425º F.
2. To make slaw, combine all items. Toss well; cover and refrigerate until ready to use.
3. Lightly brush catfish fillets with olive oil; season with Cinnamon Rub and set aside.
4. Heat large skillet over medium high heat; add remaining olive oil. Add fillets and cook 1 minute on each side.
5. Place fillets into oiled baking dish. Bake 7 to
9 minutes until fish flakes easily. Remove from oven and let rest 4 minutes.
6. Place Sweet Pepper Slaw on a serving platter and top with baked catfish fillets.
Serves 4

Cinnamon Chipotle rub
Combine all ingredients in small bowl and mix well.

Recipe provided by The Catfish Institute.



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