Introduction: Can a Vibrant, Spicy Seafood Dish Be Ready in Just 30 Minutes?
Craving a bold, tropical-inspired meal that’s both healthy and bursting with flavor? The Blackened Catfish with Mango Avocado Salsa is your answer! This dish pairs spicy, Cajun-style catfish fillets with a refreshing mango-avocado salsa, blending smoky heat with cool, fruity sweetness. Wondering how to create this restaurant-quality dish at home in just 30 minutes (plus marinating time) for a delightful dinner for four? Follow along, and I’ll guide you through every step to make this flavorful, family-friendly meal that’s perfect for summer evenings, weeknight dinners, or impressing guests!
Overview: Why This Recipe Rocks
The Blackened Catfish with Mango Avocado Salsa is a quick, healthy dish that combines the fiery kick of blackened spices with the bright, fresh flavors of a tropical salsa. It’s light, colorful, and perfect for seafood lovers. Here’s why it’s a standout:
- Time Requirement: About 30 minutes total (20 minutes prep, 10 minutes cooking, plus 30 minutes marinating).
- Difficulty Level: Easy! If you can season fish and chop salsa ingredients, you’re set.
- Why It’s Awesome: This dish is budget-friendly, uses fresh and pantry staples, and delivers a perfect balance of spicy and refreshing flavors. It’s versatile (swap fish or fruits to your taste), serves 4 with 2 cups of salsa, and is ideal for healthy dinners, summer gatherings, or meal prep. Plus, it’s cooked in one skillet, so cleanup is minimal!
With its vibrant salsa and golden-blackened fillets, this dish is as beautiful as it is delicious. Let’s get cooking!
Essential Ingredients
To make Blackened Catfish with Mango Avocado Salsa for 4 servings (with 2 cups salsa), you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:
- Dried Oregano (2 tsp): Adds earthy, herbaceous notes to the blackening spice.
- Ground Cumin (2 tsp): Brings warm, smoky depth.
- Paprika (2 tsp): Provides mild sweetness and vibrant color.
- Pepper (2¼ tsp, divided): Adds a spicy kick to the fish and salsa.
- Salt (¾ tsp, divided): Enhances all the flavors.
- Catfish Fillets (4, 6 oz each): Mild, flaky fish perfect for blackening.
- Medium Mango (1, peeled and cubed): Adds sweet, juicy flavor to the salsa.
- Medium Ripe Avocado (1, peeled and cubed): Brings creamy, rich texture.
- Finely Chopped Red Onion (⅓ cup): Adds sharp, savory crunch.
- Minced Fresh Cilantro (2 tbsp): Provides a fresh, herbaceous lift.
- Lime Juice (2 tbsp): Adds bright, tangy acidity.
- Olive Oil (2 tsp): Used for cooking the fish, adding subtle richness.
Substitutions and Variations:
- Catfish: Swap with tilapia, cod, snapper, or tofu for a vegetarian option.
- Mango: Replace with pineapple, peach, or papaya for a different tropical flavor.
- Avocado: Use diced cucumber or extra mango for a lighter salsa.
- Spices: Adjust heat with smoked paprika, cayenne (for extra spice), or chili powder.
- Cilantro: Swap with parsley or basil if you’re not a cilantro fan.
- Add-Ons: Stir in diced jalapeño, bell peppers, or corn kernels for extra salsa flair.
Why These Ingredients Matter: The catfish provides lean protein, while the mango, avocado, and cilantro add fiber, vitamins, and healthy fats. The blackening spices create a bold, smoky flavor, making this a balanced, low-carb meal that’s both nutritious and delicious.
Step-by-Step Instructions
Let’s make Blackened Catfish with Mango Avocado Salsa step by step. It’s so easy, you’ll feel like a pro chef in no time!
Step 1: Prepare the Blackening Spice
- In a small bowl, combine 2 tsp dried oregano, 2 tsp ground cumin, 2 tsp paprika, 2 tsp pepper, and ½ tsp salt.
- Pat 4 catfish fillets (6 oz each) dry with paper towels.
- Rub the spice mixture evenly over both sides of the fillets.
- Refrigerate the fillets, covered, for at least 30 minutes to let the flavors meld.
Tip: Press the spices gently into the fish to ensure they stick, and don’t skip the chilling step for maximum flavor.
Step 2: Make the Mango Avocado Salsa
- In a small bowl, combine 1 peeled and cubed medium mango, 1 peeled and cubed medium ripe avocado, ⅓ cup finely chopped red onion, 2 tbsp minced fresh cilantro, 2 tbsp lime juice, and the remaining ¼ tsp salt and ¼ tsp pepper.
- Stir gently to combine, then cover and chill in the fridge until serving.
Tip: Cube the mango and avocado into small, bite-sized pieces for a balanced salsa, and add lime juice last to prevent browning.
Step 3: Cook the Catfish
- In a large cast-iron skillet, heat 2 tsp olive oil over medium heat.
- Add the spiced catfish fillets and cook for 5-7 minutes per side until the fish flakes easily with a fork (internal temperature of 145°F).
Tip: Use a cast-iron skillet for the best blackened crust, and avoid moving the fish too much to develop a nice sear.
Step 4: Serve
- Place each catfish fillet on a plate.
- Spoon about ½ cup of the chilled mango avocado salsa over or alongside each fillet.
- Serve immediately.
Tip: Serve the salsa cold for a refreshing contrast to the warm, spicy fish.
Assembly: Serving the Perfect Dish
Your Blackened Catfish with Mango Avocado Salsa is ready to impress! Here’s how to make it look as vibrant as it tastes:
- Serving: Place a blackened catfish fillet on each plate and top with a generous scoop of mango avocado salsa, letting the bright colors pop. Alternatively, serve the salsa on the side for guests to add as desired.
- Presentation Tips:
- Garnish with extra cilantro leaves or a lime wedge for a fresh, colorful touch.
- Serve on white plates to highlight the vibrant salsa and blackened crust.
- Slice the fillets for a fancier presentation, fanning them under the salsa.
- Serving Ideas: Pair with jasmine rice, quinoa, or grilled zucchini for a complete meal. A chilled glass of iced tea, a mojito, or a light white wine like Sauvignon Blanc complements the tropical and spicy flavors.
Pro Tip: For a fun dinner party, serve family-style on a platter with the salsa in a colorful bowl for guests to spoon themselves.
Storage and Make-Ahead Tips
This Blackened Catfish with Mango Avocado Salsa is best fresh, but you can store leftovers or prep components ahead. Here’s how to keep it tasty:
- Storage:
- Store leftover catfish and salsa separately in airtight containers in the fridge for up to 2 days.
- The avocado in the salsa may brown slightly; stir in extra lime juice before serving to refresh.
- Freezing:
- Freeze cooked catfish (without salsa) in a zip-top bag for up to 2 months. Thaw in the fridge overnight before reheating.
- The salsa doesn’t freeze well due to the avocado’s texture, so make it fresh.
- Reheating:
- Reheat catfish in a skillet over medium heat with a splash of oil for 3-5 minutes to retain the crust, or in a 350°F oven for 5-7 minutes.
- Serve salsa cold or at room temperature; do not heat.
- Make-Ahead Tips:
- Prepare the spice rub and coat the catfish up to a day ahead; refrigerate, covered.
- Make the salsa up to 4 hours ahead and chill, adding avocado just before serving to prevent browning.
- Chop onion and cilantro a day in advance and store in the fridge.
Tip: Refresh the salsa with a squeeze of lime juice before serving to revive the flavors.
Recipe Variations
The Blackened Catfish with Mango Avocado Salsa is super versatile. Here are some fun ways to mix it up:
- Spicy Kick: Add ¼ tsp cayenne or chili powder to the spice rub for extra heat.
- Tropical Twist: Swap mango for pineapple or papaya in the salsa.
- Veggie Boost: Add diced bell peppers, jalapeños, or corn to the salsa.
- Vegetarian: Replace catfish with tofu, portobello mushrooms, or eggplant slices; season and grill or pan-sear.
- Herb Swap: Use parsley or mint instead of cilantro for a different flavor profile.
- Creamy Addition: Serve with a dollop of sour cream or Greek yogurt alongside the salsa.
Mix and match to suit your taste or pantry staples!
Conclusion: A Spicy, Tropical Delight
The Blackened Catfish with Mango Avocado Salsa is a quick, vibrant meal that brings bold Cajun and tropical flavors to your table in just 30 minutes (plus marinating time). With spicy blackened catfish and a refreshing mango-avocado salsa, it’s a dish that’s perfect for summer dinners, healthy meals, or impressing guests. Try it as is or add your own spin—maybe some extra heat or veggies? Share your creations with us! Grab your skillet, gather your ingredients, and enjoy every flavorful, colorful bite!
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Blackened Catfish with Mango Avocado Salsa
Description
Craving a bold, tropical-inspired meal that’s both healthy and bursting with flavor? The Blackened Catfish with Mango Avocado Salsa is your answer! This dish pairs spicy, Cajun-style catfish fillets with a refreshing mango-avocado salsa, blending smoky heat with cool, fruity sweetness
Ingredients
To make Blackened Catfish with Mango Avocado Salsa for 4 servings (with 2 cups salsa), you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:
- Dried Oregano (2 tsp): Adds earthy, herbaceous notes to the blackening spice.
- Ground Cumin (2 tsp): Brings warm, smoky depth.
- Paprika (2 tsp): Provides mild sweetness and vibrant color.
- Pepper (2¼ tsp, divided): Adds a spicy kick to the fish and salsa.
- Salt (¾ tsp, divided): Enhances all the flavors.
- Catfish Fillets (4, 6 oz each): Mild, flaky fish perfect for blackening.
- Medium Mango (1, peeled and cubed): Adds sweet, juicy flavor to the salsa.
- Medium Ripe Avocado (1, peeled and cubed): Brings creamy, rich texture.
- Finely Chopped Red Onion (⅓ cup): Adds sharp, savory crunch.
- Minced Fresh Cilantro (2 tbsp): Provides a fresh, herbaceous lift.
- Lime Juice (2 tbsp): Adds bright, tangy acidity.
- Olive Oil (2 tsp): Used for cooking the fish, adding subtle richness.
Substitutions and Variations:
- Catfish: Swap with tilapia, cod, snapper, or tofu for a vegetarian option.
- Mango: Replace with pineapple, peach, or papaya for a different tropical flavor.
- Avocado: Use diced cucumber or extra mango for a lighter salsa.
- Spices: Adjust heat with smoked paprika, cayenne (for extra spice), or chili powder.
- Cilantro: Swap with parsley or basil if you’re not a cilantro fan.
- Add-Ons: Stir in diced jalapeño, bell peppers, or corn kernels for extra salsa flair.
Why These Ingredients Matter: The catfish provides lean protein, while the mango, avocado, and cilantro add fiber, vitamins, and healthy fats. The blackening spices create a bold, smoky flavor, making this a balanced, low-carb meal that’s both nutritious and delicious.
Instructions
Step 1: Prepare the Blackening Spice
- In a small bowl, combine 2 tsp dried oregano, 2 tsp ground cumin, 2 tsp paprika, 2 tsp pepper, and ½ tsp salt.
- Pat 4 catfish fillets (6 oz each) dry with paper towels.
- Rub the spice mixture evenly over both sides of the fillets.
- Refrigerate the fillets, covered, for at least 30 minutes to let the flavors meld.
Tip: Press the spices gently into the fish to ensure they stick, and don’t skip the chilling step for maximum flavor.
Step 2: Make the Mango Avocado Salsa
- In a small bowl, combine 1 peeled and cubed medium mango, 1 peeled and cubed medium ripe avocado, ⅓ cup finely chopped red onion, 2 tbsp minced fresh cilantro, 2 tbsp lime juice, and the remaining ¼ tsp salt and ¼ tsp pepper.
- Stir gently to combine, then cover and chill in the fridge until serving.
Tip: Cube the mango and avocado into small, bite-sized pieces for a balanced salsa, and add lime juice last to prevent browning.
Step 3: Cook the Catfish
- In a large cast-iron skillet, heat 2 tsp olive oil over medium heat.
- Add the spiced catfish fillets and cook for 5-7 minutes per side until the fish flakes easily with a fork (internal temperature of 145°F).
Tip: Use a cast-iron skillet for the best blackened crust, and avoid moving the fish too much to develop a nice sear.
Step 4: Serve
- Place each catfish fillet on a plate.
- Spoon about ½ cup of the chilled mango avocado salsa over or alongside each fillet.
- Serve immediately.
Tip: Serve the salsa cold for a refreshing contrast to the warm, spicy fish.
FAQs
1. Can I make this dish gluten-free?
Yes! The recipe is naturally gluten-free, but double-check that your spices and ingredients are certified gluten-free.
2. How can I make it vegetarian?
Swap catfish for tofu, portobello mushrooms, or eggplant slices. Season and cook as directed.
3. What are the health benefits of this dish?
This dish offers lean protein from catfish, fiber and vitamins from mango and avocado, and antioxidants from cilantro and lime. It’s a low-carb, nutrient-rich meal perfect for a balanced diet.
4. Can I grill the catfish instead of pan-cooking?
Yes! Grill over medium heat for 4-6 minutes per side until flaky (145°F). Oil the grill grates to prevent sticking.
5. How do I keep the fish from sticking to the skillet?
Use a well-heated cast-iron skillet with enough oil, and don’t move the fish until it forms a crust (about 3-4 minutes per side).
6. Can I use frozen mango or avocado?
Fresh is best for texture, but thawed frozen mango can work. Avoid frozen avocado, as it becomes mushy.
7. How long does it take to make this dish?
Prep takes about 20 minutes (making salsa and seasoning fish), cooking takes 10 minutes, and marinating takes 30 minutes, so active time is about 30 minutes.
8. Can I double the recipe?
Yes! Double all ingredients and cook in batches in a large skillet or use two skillets to avoid overcrowding. Make extra salsa for generous portions.