Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 U.S. Farm-Raised Catfish fillets
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 teaspoon cayenne pepper
- Fresh Salsa (recipe follows:)
- 3 medium tomatoes, chopped
- 1/4 cup chopped onion
- 2 medium jalapeno peppers, chopped
- 3 tablespoons white wine vinegar
- 1 teaspoon salt
- =
Directions
1. Prepare a grill or preheat the broiler.
2. Sprinkle catfish fillets with garlic salt and pepper. Place fillets on oiled grill rack or broiler pan rack. Grill or broil about 4 inches from the heat source for about 5 minutes on each side, or until fish flakes easily when tested with a fork. Place a fillet on each serving plate and spoon some Fresh Salsa over it.
3. For the Fresh Salsa: Place all ingredients in a medium bowl and stir well. Let stand at room temperature for about 30 minutes before serving. Store leftovers in the refrigerator.