Catfish with Black-Eyed Pea Salsa

Serves: 4

Catfish with Black-Eyed Pea Salsa

Catfish with Black-Eyed Pea Salsa

Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes


  • 1 (15.5-oz.) can black-eyed peas, rinsed and drained
  • 1/3 cup chopped green bell pepper
  • 1/3 cup canned diced Mexican-style tomatoes, undrained
  • 2 tbsp. chopped red onion
  • 4 (4-oz.) catfish fillets
  • Cajun seasoning


  1. Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). For the salsa, in a medium bowl combine black-eyed peas, bell pepper, tomatoes, and onion. Season with salt and pepper to taste. Set aside.
  2. Liberally sprinkle one side of fillets with Cajun seasoning; set aside.
  3. Coat a large sheet of heavy-duty foil with nonstick cooking spray. Crimp edges of foil to form a pan. Place foil pan on grill rack. Place fillets, seasoned side down, on foil. Grill, covered, 3 to 4 minutes per side or until fish flakes easily with a fork.
  4. Spoon black-eyed pea salsa on fillets and serve.

recipe notes:     Make it a meal: serve with cornbread and sliced watermelon.


Nutrition facts US Canadian
calories: 220 920.73 kJ
fat: 9 g (14 %) 9.05 g
cholesterol: 53 mg (18 %) 53.30 mg
sodium: 326 mg (14 %) 326.36 mg
carbohydrate: 12 g (4 %) 12.24 g
dietary fiber: 3 g (12 %) 2.94 g
protein: 22 g 21.51 g

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

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