Catfish with Pepperâ Pecan Salsa

Egg-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Soy-free
Weight Management
Wheat-Free / Gluten-Free
Dish type
Dinner
Serves
4
Ready in
30 minutes

Ingredients

  • 1 large red bell pepper
  • 1/4 cup diced red onion
  • 3 tbsp. chopped pecans
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 lb. catfish fillets
  • 1 tbsp. butter, melted
  • Cajun seasoning

Directions

Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). For the salsa, coat bell pepper with nonstick cooking spray, and place on grill over direct heat. Grill, turning occasionally, 10 to 15 minutes or until all sides are charred and beginning to soften. Remove from grill and immediately place in a paper or plastic bag; seal bag and let stand.
  2. When cool enough to handle, remove the outer layer of blackened peel. Cut pepper in half; remove stem and seeds. Cut pepper into 1/2-inch pieces; place in a medium bowl. Add onion, pecans, parsley, oil, vinegar, and salt to taste; cover and refrigerate.
  3. Brush fillets with butter, and sprinkle with Cajun seasoning to taste. Grill 4 to 5 minutes per side or until fish flakes easily with a fork. Serve with pepperâ??pecan salsa.

Nutritional Information

Serving Size
1
Per Serving
Calories 291, Calories Fat 199, Total Fat 22g, Saturated Fat 5g, Cholesterol 61mg, Sodium 91mg, Carbohydrate 4g, Protein 18g
Serving Size1
Calories291
Calories Fat199
Calories (fat) extra68
Total Fat22g
Total Fat (extra)34
Saturated Fat5g
Saturated Fat (extra)25
Cholesterol61mg
Cholesterol (extra)20
Sodium91mg
Sodium (extra)4
Potassium441mg
Carbohydrate4g
Carbohydrate (extra)1
Fiber1g
Fiber (extra)6
Sugars0g
Protein18g