jerk catfish on bed of salad with fresh veggies

Caribbean Jerk Catfish with Black Bean Salad

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Servings: 4 Servings
Ingredients Method

Ingredients
  

  • 4 U.S. Farm-Raised Catfish Fillets
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar
  • 1 tablespoon Caribbean or Jamaican Jerk seasoning
Dressing
  • 1 small garlic clove minced
  • 4 tablespoons lime juice and lime zest
  • ¼ teaspoon chili powder
  • 1½ teaspoons ground cumin
  • 2 dashes hot sauce
  • ¼ cup extra-virgin olive oil
Salad
  • 1 can whole kernel corn drained
  • 1 orange bell pepper diced
  • ½ small red onion finely chopped
  • 1 15-ounce can black beans, drained and rinsed
  • ½ cup cherry tomatoes halved
  • 1 avocado halved, seeded and diced in large pieces
  • ¼ cup fresh cilantro or Italian parsley chopped
  • Salt and freshly ground black
  • pepper to taste

Method
 

  1. PREHEAT grill or broiler.
  2. COMBINE oil, vinegar and seasoning. Brush fillets with marinade.
  3. PLACE fillets on grill, skin side up, 3 to 4 minutes. Flip and grill 2 to 3 more minutes.
  4. SERVE over spring mix lettuce blend with Black Bean Salad.
Salad Instructions
  1. MIX garlic, lime juice and zest, chili powder, cumin, and hot sauce. Whisk in olive oil until blended.
  2. MIX dressing and salad ingredients and toss to coat evenly. Salt and pepper to taste.

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