Ingredients
(6-oz./180g) catfish fillets
1 tsp. chili powder
1/4 cup fresh lime juice
1 head iceberg lettuce or 2 heads Bibb lettuce
2 cups cherry tomatoes, diced
1 (15-oz./425g) can black beans, rinsed and drained
1 cup purple cabbage mix (slaw mix)
1 ripe avocado, pitted, peeled and diced
2 limes, juiced
Salsa, sour cream (optional)
Directions
1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F/150°C to 180°C). Sprinkle fish with chili powder and season to taste with salt and pepper. Drizzle with lime juice.
2. Place fillets on grill. Grill 4 minutes per side or until fish flakes easily with a fork. Transfer to a cutting board and break fish into large chunks.
3. To serve, place a large lettuce leaf on each plate. Fill each leaf evenly with tomatoes, black beans, slaw mix, avocado and fish, and drizzle with additional lime juice. Serve with salsa and sour cream, if desired.
Serves 6
Recipe Tip: To remove the natural, earthy flavor from catfish before cooking, soak the fillets in 2 cups water with 1-1/2 teaspoons salt 30 minutes to 1 hour; rinse and pat dry.
