Blackened Catfish with Mango Avocado Salsa

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

Ingredients

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

Directions

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.

Nutrition Facts

1 fillet with 1/2 cup salsa: 376 calories, 22g fat (4g saturated fat), 80mg cholesterol, 541mg sodium, 17g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.