This recipe makes a tasty, light summer meal, and you can easily opt to grill the fish on foil instead of heating up the house with the broiler. Instructions are in our recipe notes.
The fresh corn salsa is no-cook combination of corn, tomatoes, fresh herbs and scallions, that’s equally good on chicken or other varieties of fish fillets.
We like to use catfish for this recipe because its firm texture is well-suited to broiling and its unique, mild flavor is a nice match for fresh, sweet corn. You’ll find that nearly all of the catfish available in markets today is farm-raised.
U.S. farm-raised catfish is considered to be a “Best Choice” from the Monterey Bay Aquarium Seafood Watch, but you’ll want to avoid catfish raised in China and Vietnam. If the origin is not clearly marked, be sure to ask.
In addition to the catfish, the special ingredients you’ll need for this recipe include:
- Fresh sweet corn (you can use frozen too, but defrost first)
- All-Purpose Seasoning Blend (mix up a batch of our top-rated homemade version)
- Ripe tomato
- Fresh cilantro, chives, or basil
- Hot sauce
- Fresh lime (preferred) or lemon for serving
Salsa Variations and Add-Ins
Here are some ideas for mixing up the flavor on the corn salsa:
- Crumbled bacon or bits of fried pancetta
- Diced red or green bell pepper
- Minced jalapeño pepper
- Chopped sweet onion (Vidalia, Walla Walla)
More Ways to Use Fresh Corn Salsa
- Mix into some homemade tomato salsa and serve with tortilla chips
- Toss with stir-fried zucchini or summer squash
- Mix into cooked couscous or quinoa for an easy side dish
Broiled Catfish with Fresh Corn and Tomato Salsa
- 4 catfish fillets, about 1-1/4 lbs
- Olive oil
- 1/2 to 1 teaspoon All-Purpose Seasoning Blend, (see notes)
- Freshly ground black pepper
- 4 Lime wedges, for serving
For the salsa:
- 2 ears fresh sweet corn, 1-1/2 to 2 cups kernels
- 1 large tomato, peeled, seeded and diced
- 3 scallions, trimmed and finely chopped
- 2 tablespoons fresh cilantro, chives or basil, finely chopped
- Dash of hot sauce
- Position a rack 2 to 3 inches from the broiler and preheat for 7 to 10 minutes. Line a broiler pan with aluminum foil and coat with nonstick spray.
- Arrange the catfish fillets in a single layer on the prepared pan. Brush with a small amount of olive oil and season lightly with the all-purpose seasoning blend (see notes), and a few grinds of black pepper. Set aside while you prepare the salsa.
- Cut the kernels from the corn and transfer to a mixing bowl. Add the tomatoes, scallions and cilantro and combine well. Season to taste with salt, pepper and a dash of hot sauce and set aside.
- Broil the catfish fillets for 4 to 6 minutes, or until the fish flakes easily with a fork.
- To serve, plate the fillets, top with a portion of salsa and garnish with fresh lime wedges.
To Cook the Catfish on the Grill
- Preheat the grill on high (550°F) and arrange the fish on heavy-duty foil coated with nonstick spray.
- Place the foil on the grates, close the lid, and grill for 4 to 6 minutes, or until the fish is cooked through.
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