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Blackened Catfish with Mango Avocado Salsa

Posted by Reuben Mickles on

Blackened Catfish with Mango Avocado Salsa

This healthy, quick, and easy dish will be a fan favorite.  We pair it with Riced Cauliflower and Grilled Asparagus.  A family favorite even the kids will love!

  • Total Time
    Prep: 20 min. + chilling Cook: 10 min.
  • Makes
    4 servings (2 cups salsa)


  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2-1/4 teaspoons pepper, divided
  • 3/4 teaspoon salt, divided
  • 4 catfish fillets (6 ounces each)
  • 1 medium mango, peeled and cubed
  • 1 medium ripe avocado, peeled and cubed
  • 1/3 cup finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil


  • Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes.
  • Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving.
  • In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.


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