Caribbean Jerk Catfish with Black Bean Salad

Ingredients

For the dressing

1 small garlic clove, minced

4 tablespoons lime juice and lime zest

1/4 teaspoon chili powder

1 1/2 teaspoons ground cumin

2 dashes hot sauce

1/4 cup extra-virgin olive oil

For the salad

1 can whole kernel corn, drained

1 orange bell pepper, diced

1/2 small red onion, finely chopped

1 15-ounce can black beans, drained and rinsed

1/2 cup cherry tomatoes, halved

1 avocado, halved, pitted and diced in large pieces

1/4 cup fresh cilantro or Italian parsley, chopped

Salt and freshly ground black pepper to taste

For the fish 

2 tablespoons olive oil

2 tablespoons vinegar

1 tablespoon Caribbean or Jamaican Jerk seasoning

4 U.S. farm-raised catfish fillets

Spring mix lettuce blend

Preparation

For the dressing, mix garlic, lime juice and zest, chili powder, cumin and hot sauce. Whisk in olive oil until blended. For the Black Bean Salad, mix all salad ingredients together. Combine with dressing and coat evenly. Salt and pepper to taste. For the fish, heat grill or broiler. Combine oil, vinegar and seasoning. Brush fillets with marinade. Place fillets on grill or under broiler, skin side up, and cook 3 to 4 minutes. Flip and cook 2 to 3 more minutes. Serve over spring mix lettuce blend with Black Bean Salad. Courtesy of USCatfish.com. Start-to-finish: 30 minutes.