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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.
