Ingredients
2 teaspoons dried oregano2 teaspoons ground cumin2 teaspoons paprika2-1/4 teaspoons pepper, divided3/4 teaspoon salt, divided4 catfish fillets (6 ounces each)1 medium mango, peeled and cubed1 medium ripe avocado, peeled and cubed1/3 cup finely chopped red onion2 tablespoons minced fresh cilantro2 tablespoons lime juice2 teaspoons olive oil
Preparation
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.
