Catfish with Spicy Cantaloupe Slices
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 4 x 6 to 8 oz (180 to 250 g) U.S. Farm-Raised Catfish fillets
- 2 Tbsp. (30 mL) olive oil *
- Salt and freshly ground black pepper to taste
- 1/2 lime
- 8 to 12 thin wedges ripe cantaloupe, seeded and peeled
- 2 Tbsp. (30 mL) chopped fresh mint leaves
- 1/2 tsp. (2 mL) red pepper flakes
- 1 cup (250 mL) fresh blueberries, stems removed or strawberries, hulled (optional)
Preparation
Lightly brush catfish with oil, then sprinkle with salt and pepper.
In a frying pan, place catfish and cook until it's opaque and just beginning to flake when tested with a fork about 4 to 5 minutes per side.
To cook on barbecue
Preheat the barbecue.
When ready to grill, set an oiled perforated grill rack over the fire. Place catfish on the rack and grill until it's opaque and just beginning to flake when tested with a fork about 4 to 5 minutes per side, turning once halfway through grilling.
Arrange catfish on 4 serving plates. Fan 2 to 3 wedges of melon on each plate. Squeeze juice of half a lime over fish and melon. Sprinkle with mint leaves, red pepper flakes and blueberries or strawberries.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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