Best 4 Cajun Catfish With Fruit Salsa Recipes

**Embark on a Culinary Adventure with Cajun Catfish and a Medley of Fruit Salsas: A Symphony of Flavors Awaits**

Prepare to tantalize your taste buds with a Cajun-inspired culinary journey featuring catfish as the star and a vibrant array of fruit salsas as its dazzling accompaniments. This delightful dish promises an explosion of flavors that will leave you craving for more.

Our culinary expedition begins with the preparation of the catfish. We'll coat it in a blend of Cajun spices, ensuring every bite is infused with a harmonious balance of heat, smokiness, and a hint of earthiness. Once coated, the catfish is carefully pan-fried until it reaches a golden-brown perfection, resulting in a crispy exterior and a tender, flaky interior that will melt in your mouth.

To complement the savory catfish, we'll create a medley of fruit salsas that burst with freshness and vibrancy. The mango salsa brings a tropical twist with its sweet and tangy flavors, while the pineapple salsa adds a touch of sweetness and a pop of color. The avocado salsa provides a creamy and refreshing contrast, and the tomato salsa delivers a classic combination of tanginess and zest.

Each salsa is carefully crafted to showcase the unique characteristics of its star ingredient. The mango salsa combines sweet, ripe mangoes with red onion, cilantro, lime juice, and a hint of chili powder. The pineapple salsa features fresh pineapple, red bell pepper, jalapeño, and a touch of honey. The avocado salsa is a creamy blend of avocados, tomatoes, onions, cilantro, and lime juice. And the tomato salsa brings together chopped tomatoes, onions, cilantro, and a touch of cumin.

Whether you choose to serve the Cajun catfish with one salsa or create a sampler of all four, this dish promises an unforgettable dining experience. The crispy catfish, paired with the vibrant fruit salsas, creates a symphony of flavors that will leave you savoring every bite. So, gather your ingredients, fire up your kitchen, and let's embark on this culinary adventure together.

Let's cook with our recipes!

BLACKENED CATFISH WITH SALSA FRESCA WITH CILANTRO

Blackened Catfish With Salsa Fresca With Cilantro image

Make and share this Blackened Catfish With Salsa Fresca With Cilantro recipe from Food.com.

Provided by dojemi

Categories Catfish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons paprika
2 teaspoons cayenne pepper
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 (6 ounce) catfish fillets
3 tablespoons olive oil
2 (8 ounce) packages cherry tomatoes, cut in half
1/2 small red onion, finely chopped
1 chopped small green bell pepper
1 minced serrano chili
3 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
1 tablespoon fresh lime juice
2 tablespoons olive oil

Steps:

Preheat broiler.
On a small bowl, combine the paprika, cayenne, oregano, salt and pepper.
Place the catfish fillets on a large baking sheet in a single layer.
Lightly coat both sides of each fillet with the oil, then liberally rub the spice mixture evenly onto both sides (reserve any remaining spice that hasn't touched the fish in an airtight conatiner for future use).
Place the fish under the broiler and cook, watching closely, until slightly charred, about 5 minutes.
Turn and broil until cooked through, about 5 minutes more.
For the Salsa:.
Combine the cherry tomatoes, onion, pepper, chili, cilantro, salt, lime juice and olive oil and toss well.

Nutrition Facts : Calories 426.2, Fat 30.8, SaturatedFat 5.5, Cholesterol 79.9, Sodium 644.7, Carbohydrate 10.3, Fiber 4, Sugar 4.7, Protein 28.6

CAJUN BLACKENED CATFISH

Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories Seafood Fish Catfish

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Steps:

In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

CAJUN GRILLED CATFISH WITH APRICOT SALSA

Cajun Grilled Catfish With Apricot Salsa image

This recipe can be adapted for an indoor grill, a George Forman grill or even outside over gas or charcoal. There is plenty of spice to spice up your life!

Provided by PaulaG

Categories Catfish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

4 (6 ounce) catfish fillets, approximately
2 tablespoons olive oil
4 slices limes, thin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon coarse salt
1/2 teaspoon white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon Hungarian paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
3/4 cup diced turkish dried apricot
3/4 cup fresh diced pineapple
1/3 cup diced red onion
1/4 cup diced red bell pepper
2 medium shiitake mushrooms, diced
1/4 cup finely chopped fresh cilantro
1 jalapeno pepper, seeded and diced
2 -3 tablespoons lime juice

Steps:

Combine all the ingredients for the salsa and refrigerate until ready to serve
In a small jar, combine all the ingredients for the rub and shake to distribute well
Preheat grill to medium
Rinse fish under running water, pat dry
Drizzle the olive oil over fish, sprinkle with rub and gently rub into fish
Turn fish over and repeat with olive oil and rub
When grill is hot, place prepared fish on grill and cook for 15 to 20 minutes or until fish flakes easily when pierced with fork, turning fish once
Place cooked fish on individual serving plates, divide salsa among the servings and garnish with lime twists

Nutrition Facts : Calories 363.6, Fat 17.3, SaturatedFat 3.2, Cholesterol 93.5, Sodium 319.5, Carbohydrate 25.5, Fiber 4, Sugar 17.7, Protein 27.9

BLACKENED CAJUN CATFISH

Blackened Cajun Catfish image

Great served over brown rice with black bean and corn salsa on top.

Provided by Cheryl Howard

Categories Fish

Number Of Ingredients 9

Ingredients

4 catfish filets
1/3 c butter, melted
2 Tbsp lemon juice
2 Tbsp dried thyme leaves
2 tsp salt
2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1/2 tsp ground red pepper

Steps:

1. Heat large cast iron skillet over high heat for 10 minutes.
2. Rinse fillets and pat dry. Mix dry seasonings in a freezer bag. Brush both sides of fillets with lemon juice and butter. Sprinkle each side with spice mixture. Place 2 fillets, rounded side down, in hot skillet. Cook over high heat for 2 minutes. Turn fillets and cook 2-3 minutes, or until fish flakes easily when tested ith a fork. Repeat procedure with remaining fillets.
3. Serve over brown rice with bean or fruit salsa.

Tips:

Use fresh catfish fillets. This will ensure that your dish is as flavorful and delicious as possible.
Season the catfish fillets generously with Cajun seasoning. This will help to give them a nice, spicy flavor.
Be sure to cook the catfish fillets until they are cooked through. You can check this by inserting a fork into the thickest part of the fillet. If the fork comes out clean, the fish is cooked through.
Serve the catfish fillets with your favorite sides. Some popular options include rice, beans, and coleslaw.
Enjoy your Cajun catfish! This is a delicious and easy-to-make dish that is sure to please everyone at your table.

Conclusion:

Cajun catfish with fruit salsa is a delicious and easy-to-make dish that is perfect for any occasion. The catfish fillets are seasoned with Cajun seasoning and then cooked until they are cooked through. They are then served with a refreshing fruit salsa. This dish is sure to please everyone at your table.