Catfish with pineapple, mango, and corn salsa with chipotle aioli
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 481.1
- Total Fat: 18.2 g
- Cholesterol: 95.9 mg
- Sodium: 602.9 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 6.5 g
- Protein: 33.6 g
View full nutritional breakdown of Catfish with pineapple, mango, and corn salsa with chipotle aioli calories by ingredient
Introduction
Recipe sounds like more work than it is. It tastes very fresh. It is hard to calculate the calories b/c I make a batch of the aioli and salsa and only use a little bit. This is would also be lower fat by using a leaner fish like Tilapia. Recipe sounds like more work than it is. It tastes very fresh. It is hard to calculate the calories b/c I make a batch of the aioli and salsa and only use a little bit. This is would also be lower fat by using a leaner fish like Tilapia.Number of Servings: 8
Ingredients
-
For fish:
(8) 5oz pieces of tilapia or catfish
1.5 tsp cumin
1.5 tsp groung coriander
1 tsp salt
1 tsp oregano
1/4 - 1/2 tsp red pepper
1 tsp ground black pepper
For Chipotle Aioli (I usually make one cup of this and keep it for a while, but this is for just 8 tablespoons worth)
8 tbsp light mayo
2 tsp fresh squeezed lemon juice
2 tsp sherry wine vinegar
1 tsp coarse ground mustard
1 tsp chipotle pepper in adobo sauce, diced
For Salsa:
1/2 mango chopped
1/2+ cup pineapple chopped
(1) 11oz.sweet corn, drained
1.5 tbsp chopped cilantro
juice of one lime
1/2 jalapeno pepper, seeded and diced
dash of salt
Garnish:
1/2 cup thinly sliced red onion
juice of one lemon
1 cup uncooked whole grain long rice.
Directions
Cook rice per rice instructions.
To make the salsa:
Mix all ingredients and let stand for flavors to blend
To make chipotle aioli:
Mix ingredients and refrigerate. I like to make a good size batch of this stuff and put it in a squeeze bottle
To make the onions (optional):
slice the onion and let stand in a bowl of lemon juice
To cook the fish:
sprinkle spices on fish and fry in a non-stick pan, preferably a grill pan. Also would be very good on the grill. Cook until firm.
You can make the salsa, Aioli, and onions in advance and keep refrigerated.
Number of Servings: 8
Recipe submitted by SparkPeople user THURNAUER.
To make the salsa:
Mix all ingredients and let stand for flavors to blend
To make chipotle aioli:
Mix ingredients and refrigerate. I like to make a good size batch of this stuff and put it in a squeeze bottle
To make the onions (optional):
slice the onion and let stand in a bowl of lemon juice
To cook the fish:
sprinkle spices on fish and fry in a non-stick pan, preferably a grill pan. Also would be very good on the grill. Cook until firm.
You can make the salsa, Aioli, and onions in advance and keep refrigerated.
Number of Servings: 8
Recipe submitted by SparkPeople user THURNAUER.