Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw – TCI

Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw

Serving Size: 4

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets
  • 3 tablespoons olive oil
  • Sweet Pepper Slaw
  • 1 pound shredded slaw mix
  • 1 large seedless cucumber, peeled, seeded and diced
  • ½ cup red bell pepper cut into thin strips
  • ¼ cup cider vinegar
  • 2 tablespoons Creole mustard
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • Cinnamon Chipotle Rub
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon ground cinnamon

How to prepare:

Preheat oven to 425° F.

To make slaw, combine all items. Toss well; cover and refrigerate until ready to use. To make rub, combine all ingredients in small bowl, and mix well.

Lightly brush catfish fillets with olive oil; season with Cinnamon Rub, and set aside.

Heat large skillet over medium-high heat; add remaining olive oil. Add fillets, and cook 1 minute on each side.

Place fillets into oiled baking dish. Bake 7 to 9 minutes until fish flakes easily. Remove from oven, and let rest 4 minutes.

Place Sweet Pepper Slaw on a serving platter, and top with baked catfish fillets.

Serves 4.

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