Makes 4 servings

Cinnamon and catfish? You bet!  U.S. Farm-Raised Catfish is top-fed grain and soy, so it has a mild taste that complements this sweet-with-a-bit-of-heat rub. Combine the catfish with this speedy slaw for a nutritious weeknight meal the kids will love.

Sweet Pepper Slaw
1 bag of shredded slaw mix, approx 1 lb (400 g)
1 large seedless cucumber, peeled, seeded, and diced
½ red bell pepper cut into thin strips
¼ cup (50 mL) cider vinegar
2 tbsp (30 mL) Creole mustard or other mild whole grain mustard
1 tbsp (15 mL) sugar
Salt and pepper, to taste

Cinnamon Chipotle Rub
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) kosher or sea salt
½ tsp (2 mL) garlic powder
½ tsp (2 mL) chipotle powder
½ tsp (2 mL) ground cinnamon

3 tbsp (45 mL) olive oil
4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each

Preheat oven to 425F (220C).

To make the slaw, combine all slaw ingredients.  Toss well; cover and refrigerate until ready to use. To make the rub, combine all rub ingredients in a small bowl and mix well.

Lightly brush a baking dish with olive oil, then lightly brush catfish fillets with olive oil. Sprinkle fillets with the rub and set aside. Heat a large non-stick frying pan over medium-high heat. Add remaining olive oil. Add fillets and cook for one minute per side.

Place fillets in the baking dish.  Bake 7 to 9 minutes, or until fish flakes easily when tested with a fork. Remove from oven and let rest a few minutes. Place the sweet pepper slaw onto a serving platter. Top with baked catfish fillets.

Nutrients per serving (180 g fillet):  430 calories, 36g protein, 15g carbohydrates, 26g fat,  2g fibre, 3mg iron

Recipe and photo courtesy of U.S. Farm-Raised Catfish
For U.S. Farm-Raised Catfish recipes, information and cooking tips, visit www.catfishinstitute.ca