Barbecued Catfish with Cajun Potatoes and Marinated Spicy Slaw


Entered in the 2015 Blogger Recipe Challenge – Submitted by Makeover My Leftover

Makes 4 servings

For the Fish:
4 fish fillets, 4-5 oz each (firm whitefish; like catfish, tilapia, trout, snapper)
1/3 cup ketchup (no salt added, my choice)
1 Tbsp butter, unsalted
1 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
½ tsp Dijon mustard
1 Tbsp Healthy Solutions Spice Blends Cajun Seafood 

For the Marinated Spicy Slaw:
1 small red onion, thinly sliced
3 cups Cole slaw mix or shredded cabbage
2 tsp hot sauce (or less depending on spicy preference)
3 Tbsp olive oil
3 Tbsp red wine vinegar
½ tsp Healthy Solutions Spice Blends Cajun Seafood

For the Cajun Potatoes:
3 cups new potatoes, skin on; cubed
1 Tbsp olive oil
1 tsp Healthy Solutions Spice Blends Cajun Seafood
1/4 cup green onions, diced (optional)

For the Fish:  In a saucepan over low heat, add ketchup, butter, balsamic vinegar, Worcestershire sauce, Dijon mustard, and Healthy Solutions Cajun Seafood Spice Blend. Mix well. Simmer on low for 5 minutes, stirring occasionally. Remove from heat. Rinse and pat dry fish fillets. Put fish fillets on foiled lined baking sheet. Brush sauce over fish. Bake at 400 degrees for about 10 minutes. Turn oven to broil and broil for 3-5 minutes.

For the Marinated Spicy Slaw:  Put red onions and Cole slaw mix (or cabbage) into a glass bowl. Pour 3 cups boiling water over mixture. Cover bowl and let stand for 5 minutes. Drain. In a small bowl, add hot sauce and Healthy Solutions Cajun Seafood Spice Blend and whisk in olive oil and red wine vinegar. Pour over Cole slaw and onions. Toss well to coat. Cover and chill in refrigerator for at least 2 hours. Drain before serving.

For the Cajun Potatoes: Toss the cubed potatoes with olive oil and Healthy Solutions Cajun Seafood Spice Blend and diced green onions, if using. Spread out on sheet pan lined with parchment paper. Bake at 450 degrees for about 30-35 minutes, turning halfway through cooking time.

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