Lime-Cumin Grilled Catfish
Arugula-Avocado Salad
Ingredients
- 2 Tbsp lime juice
- 2 Tbsp olive oil, divided
- 1 tsp ground cumin
- 1 lb frozen catfish fillets, thawed
- ½ tsp garlic salt
Instructions
- Stir together lime juice, 1½ Tbsp oil, and cumin. Place fillets in a zip-top plastic freezer bag; pour lime juice mixture over fish. Seal and chill 15 to 30 minutes, if desired.
- Preheat grill or grill pan to medium-high heat. Remove fish from marinade; discard marinade. Sprinkle fish with garlic salt.
- Grill on a grill rack rubbed with olive oil, covered, 5 minutes per side or until fish flakes with a fork.
Side Dish Ingredients
- 1½ cups chopped arugula
- 2 Tbsp thinly sliced red onion
- 1 small avocado, sliced
- 1 Tbsp olive oil
- ½ Tbsp lime juice
- ¼ tsp minced garlic
- ¼ tsp salt
Side Dish Instructions
- Combine arugula, onion, and avocado in a bowl.
- Whisk together oil, lime juice, garlic, and salt in a small bowl; drizzle over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
365
|
183
|
548
|
| Fat (g) | 24 | 17 | 41 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 444 | 250 | 694 |
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