Mexican Catfish Salad Recipe

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Mexican Salad Recipes

Ingredients:

2 catfish fillets, cut in strips
2 tbsp lime juice
1 tbsp 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 tsp salt
2 tbsp olive oil
6 cup 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

Instructions:

1. 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.

2. Cover with plastic wrap; marinate in refrigerator for 30 minutes.

3. Preheat broiler. Transfer fish to a broiler pan and broil 4 minutes on
each side.

4. 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.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4

 

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