Jerk-Rubbed Catfish with Spicy Cilantro Slaw+


  • 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*


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


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