Stir together 2 tablespoons oil, 1 tablespoon lime juice, and 4 teaspoons Mexican seasoning in a medium bowl. Add catfish; toss to coat. Refrigerate until ready to cook.
Savor the flavor of grilled catfish with our sweet and spicy Catfish Burrito Bowls with Mango-Peach Salsa. This burrito bowl is filled with cilantro-lime flavored rice, beans, guacamole, catfish, and mango-peach salsa for heightened flavor.
Servings and Ingredients
|5 tbsp. Hy-Vee canola oil, divided|
|4 tbsp. fresh lime juice, divided|
|5 ½ tsp. salt-free Mexican blend seasoning, divided|
|1 (1-lbs.) Fresh Market fresh farm-raised skinless catfish fillets, cut into 1-inch pieces|
|1 ½ tbsp. Hy-Vee honey|
|2 c. Hy-Vee coleslaw mix|
|4 tbsp. red onion, finely chopped|
|2 tbsp. fresh cilantro, chopped and divided; plus additional for garnish|
|1 large mango, peeled, pitted, and chopped|
|1 large peach, halved and pitted|
|2 (8.5-oz.) pouches microwave-in-the-pouch cilantro-lime flavored rice, prepared according to package directions|
|1 (15-oz.) can no salt added pinto beans, rinsed and drained|
|½ c. Hy-Vee classic guacamole|
|½ c. queso fresco, crumbled|
|1 fresh jalapeno pepper|
Things To Grab
- 3 medium bowls
- Charcoal or gas grill
- Grill basket
- Hy-Vee nonstick cooking spray
- Meat thermometer
- 4 serving bowls
Whisk together remaining 3 tablespoons oil and 3 tablespoons lime juice, honey, and remaining 1-1/2 teaspoon Mexican seasoning in a medium bowl. Remove and reserve 3 tablespoons cilantro to remaining dressing in bowl. Cover and chill.
Combine mango, remaining 2 tablespoons red onion, and 1 tablespoon cilantro in a medium bowl. Drizzle with reserved 3 tablespoons dressing; toss to coat and set aside.
Preheat charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Spray grill basket with nonstick spray; place on grill to preheat.
Place catfish mixture, in a single layer, in prepared grill basket. Grill fish for 4 to 6 minutes or until fish reaches 145 degrees, turning halfway through.
Place peach halves on grill rack, cut sides down. Grill 2 to 3 minutes or until lightly charred. Peel and chop grilled peach halves. Add to mango mixture; toss to combine.
To serve, divide rice among 4 serving bowls; pushing rice to one side of bowls. Place coleslaw mixture and pinto beans in other half of each bowl. Top with cooked catfish, mango-peach salsa, guacamole, queso fresco, and jalapeno. Garnish with additional cilantro, if desired.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 75mg
- Sodium: 760mg
- Total Carbohydrates: 73g
- Protein: 31g
Hy-Vee Seasons August 2022