Caribbean Grilled Catfish With Tropical Fruit Salsa

“This is another recipe featured on our local television noon news show. U.S. Farm-Raised Catfish is raised in Alabama, Arkansas, Louisiana, and Mississippi. Although "born" in the South, it's truly the all-American fish and is available nationwide all year long. Its firm texture keeps it from flaking or falling apart, making it ideal for the grill. And the mild, slightly sweet flavor of the American-grown product quickly absorbs the flavors of marinades, spices and Salsas. U.S. Farm-Raised Catfish is delicious, safe, and easy to cook. You're gonna love it.”

Ingredients Nutrition

  • For the Salsa
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 cup mango, diced
  • 1 cup papaya, diced
  • 1 tablespoon green onion, minced
  • 1 tablespoon jalapeno pepper, minced
  • For the Fish
  • 1 teaspoon garlic, finely minced
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 14 teaspoon ground red pepper (cayenne, to taste)
  • 24 ounces catfish fillets, u.s. farm-raised preferred for this recipe (approx size)
  • 2 teaspoons olive oil


  1. Salsa:.
  2. To make the salsa, stir together the lime juice and honey in a medium bowl. Add the remaining ingredients and stir gently until combined. Set aside.
  3. Catfish:.
  4. When you are ready to cook the fish, position the rack about 4 inches from the heat source and preheat the grill or broiler. Stir together the garlic, salt, pepper, and red pepper.
  5. Brush each fish fillet with olive oil and sprinkle with about 1/2 teaspoon of the spice mixture. Grill or broil the fish for about 6 minutes. Turn and cook for 4 to 6 minutes longer or until the fish is cooked through.
  6. Top each serving with about 1/2 cup of the fruit salsa.

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