Ingredients
- 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*
Preparation
1. Combine first 6 ingredients in a medium bowl; toss well to coat.
2. 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.
*I made up my own jerk mix based on allspice and spicy red pepper – then you can include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt & pepper
Nutritional Information
- Amount per serving
- Calories: 256
- Fat: 12.6g
- Saturated fat: 3.1g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 2.8g
- Protein: 26.6g
- Carbohydrate: 6.2g
- Fiber: 1.5g
- Cholesterol: 76mg
- Iron: 0.3mg
- Sodium: 426mg
- Calcium: 24mg