Serves 4

For the Kebobs:

3 tbsp (45 mL) olive oil

2 tbsp (30 mL) lime juice

1/2 tsp (2 mL) chili powder

1/2 tsp (2 mL) ground cumin

1/4 tsp (1 mL) ground coriander

1/4 tsp (1 mL) freshly ground black pepper

1 1/2 lbs (750 g) U.S. Farm-Raised Catfish fillets, cut into 1-inch (2.5 cm) cubes

For the Salsa:

1/2 cup (125 mL) canned black beans, drained and rinsed

1 tomato, diced

1/4 cup (50 mL) fresh, frozen or canned corn

2 tbsp (30 mL) chopped fresh cilantro

1 tbsp (15 mL) sliced almonds

1 green onion, minced

For garnish:

Lime slices

To prepare the kebobs, mix the olive oil, lime juice, chili powder, cumin, coriander and pepper in a shallow dish. Reserve 2 tbsp (30 mL) of the marinade for preparing the salsa. Add the catfish fillet pieces to the remaining marinade and toss gently to coat. Refrigerate for 20 minutes to marinate.

To prepare the salsa, mix beans, tomato, corn, cilantro, almonds, green onion and reserved 2 tablespoons of marinade mixture in a medium bowl. Set aside.

Preheat the broiler.

Thread the marinated catfish cubes onto skewers and place on a broiler pan rack. Broil 4-inches (10 cm) from the heat for 4 minutes. Turn the skewers and broil until fish flakes easily when tested with a fork, about 4 minutes.

Spoon salsa onto a serving platter and top with the catfish kebobs. Garnish with lime slices and serve.