Low Fat Mexican Catfish Salad Recipe

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Recipe Category: Lunch

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Low Fat Mexican Catfish Salad Recipe

Ingredients

  • 2 catfish fillets, cut in strips
  • 2 tablespoons lime juice
  • 1 tablespoon chopped fresh cilantro, or 1/2 teaspoon ground coriander
  • 1/2 small jalapeno pepper, finely chopped, or 1/4 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 6 cups salad greens, washed, torn in bite-rite pieces
  • 2 ripe tomatoes, cut in wedges
  • 1/2 ripe avacado, peeled and sliced
  • 1/2 cup canned corn, fresh or frozen

    • Method

  • Place catfish fillets in a shallow bowl.
  • In medium jar with lid, combine lime juice, cilantro, pepper, garlic, salt and olive oil.
  • Shake to blend ingredients, then pour half over fish.
  • Cover with plastic wrap; marinate in refrigerator for 30 minutes.
  • Preheat broiler.
  • Transfer fish to a broiler pan and broil 4 minutes on each side.
  • Line four plates with salad greens; arrange fish, tomatoes and avocado on lettuce; top with corn.
  • Chill, covered, for 2 to 4 hours before serving.
  • Drizzle remaining dressing over each plate and serve.
  • Per serving: About 231 cal, 19 g pro, 19 g car, 11 g fat, 38% cal from fat, 46 mg chol, 597 mg sod, 5 g fiber.

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