• 2 U.S. Farm-Raised Catfish Fillets
  • 3 tablespoons olive oil

Sweet Pepper Slaw

  • 1 pound shredded slaw mix
  • 1 large seedless cucumber, peeled, seeded and diced
  • 1/2 cup red bell pepper cut into thin strips
  • 1/4 cup cider vinegar
  • 2 tablespoons Creole mustard
  • 1 tablespoon sugar
  • Salt and pepper to taste

Cinnamon Chipotle Rub

  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 425° F.
  2. To make slaw, combine all items. Toss well; cover and refrigerate until ready to use.
  3. To make rub, combine all ingredients in small bowl and mix well.
  4. Lightly brush catfish fillets with olive oil; season with Cinnamon Rub and set aside.
  5. Heat large skillet over medium high heat; add remaining olive oil. Add fillets and cook 1 minute on each side.
  6. Place fillets into oiled baking dish. Bake 7 to 9 minutes until fish flakes easily. Remove from oven and let rest 4 minutes.
  7. Place Sweet Pepper Slaw on a serving platter and top with baked catfish fillets.

Serves 4.