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Catfish with Avocado Relish


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  • 6 4-ouncefresh or frozen catfish fillets, about 1/2 inch thick
  • 1 tsp finely shredded lime peel
  • 3 tbsp lime juice
  • 2 tbsp snipped fresh cilantro
  • 2 tbsp snipped fresh oregano
  • 2 tbsp finely chopped green onion
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 6 oz black beans, rinsed and drained
  • 1 medium avocado, halved, seeded, peeled, and diced
  • 1 medium tomato, chopped
  • Lime wedges


Servings 6
Adapted from


Step 1

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.

2. For relish, in a small bowl, combine lime peel, lime juice, cilantro, oregano, green onion, olive oil, salt, and cayenne pepper. In a medium bowl, combine beans, avocado, and tomato; stir in half of the cilantro mixture. Cover and chill until serving time.

3. Place fish on rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining cilantro mixture halfway through grilling. Discard any remaining cilantro mixture. Serve fish with relish and lime wedges.


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