Catfish With Salsa
Delicious grilled catfish topped with fresh salsa and vegetables, wrapped in foil for easy, flavorful cooking—perfect for summer barbecues and seafood lovers alike.
Ingredients
Instructions
- Salt and pepper the catfish fillets.
- Top each fillet with 2 tablespoons of salsa, a ring of bell pepper, and a ring of onion.
- Wrap each fillet in heavy-duty tinfoil, lightly spraying the foil with Pam.
- Place the wrapped fillets on a hot charcoal grill.
- Cook for 30 to 50 minutes, depending on grill heat, until fish is cooked through.
Tips & Substitutions
For a flavorful twist, try swapping out the thick and chunky salsa with a fruit salsa, such as mango or pineapple, to enhance the dish's freshness. If you prefer a milder flavor, consider using a sweet bell pepper instead of a regular one. Make sure the catfish is fresh for the best taste and texture. Keeping the skin on can also add flavor and help to keep the fish moist while grilling.
Serving Suggestions
Serve the catfish with a side of rice or quinoa to soak up the delicious salsa juices. A fresh green salad or the Super Salad pairs beautifully, adding a crisp contrast to the dish. For a refreshing beverage, consider serving it with a chilled Orange Street Punch to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the fillets in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Avoid reheating in the microwave to prevent the fish from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Catfish With Salsa contains roughly 3 calories, with 0g protein, 1g carbohydrates, and 0g fat. It is a good source of vitamin C (18% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish fillets for this recipe?
Yes, you can use frozen catfish fillets, but it's best to thaw them completely before cooking. Thawing ensures even cooking and helps the salsa adhere better to the fish. Just place the frozen fillets in the refrigerator overnight or use a quick-thaw method under cold running water.
What can I substitute for salsa if I don't have any?
If you don't have salsa on hand, you can create a quick substitute using diced tomatoes, chopped cilantro, lime juice, and diced onions. This mixture will provide a fresh and zesty flavor similar to salsa. Alternatively, a store-bought pico de gallo can work well in a pinch.
How can I tell when the catfish is cooked through?
The catfish is cooked through when it reaches an internal temperature of 145°F and flakes easily with a fork. The flesh should appear opaque and white rather than translucent. If you’re unsure, it’s always safe to use a food thermometer to check the temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).