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.

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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.