Fish - Jerk-Rubbed Catfish with Spicy Cilantro Slaw

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For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.

Source: David Bonom, Cooking Light 

Servings: 4


  • 3 cups cabbage and carrot coleslaw mix
  • 2 Tbsp fresh cilantro, chopped
  • 3 Tbsp canola mayonnaise
  • 2 Tbsp fresh lime juice
  • 1 1/2 tsp sugar
  • 1 to 1 1/2 tsp finely chopped habanero or serrano pepper
  • Cooking spray
  • 4 (6-ounce) catfish fillets
  • 4 tsp Jamaican jerk seasoning


  1. Combine first 6 ingredients in a medium bowl; toss well to coat.
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with jerk seasoning. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from heat; serve fish with slaw.
© Jay Deitch 2013