Citrus Baked Catfish with Spicy Watermelon Salad
Cook time – 15 min

- Total time
- 25 minutes
- Preparation time
- 10 minutes
- Calories
- 360
- Portions
- 4
No, you're not in the Southern U.S. That's just this entree!
Directions
- Preheat oven to 350°F.
- Zest the lime into a large bowl. Cut the lime in half and squeeze the juice from one half into the bowl.
- Combine the lime mixture, olive oil, cumin, salt and pepper in an 8 x 8 baking dish and mix well. Arrange the catfish fillets in the baking dish, turning to coat with the lime mixture. Bake 15 minutes until the fish is opaque and flakes easily with a fork.
- Meanwhile, squeeze the juice from the remaining half of the lime into a large bowl. Whisk in the honey. Add the watermelon, onion, cilantro and pepper. Toss to coat. Serve alongside the catfish.
Ingredients
- 1 lime
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 (6 ounces) catfish fillets
- 1 tablespoon honey
- 2 1/2 pounds seedless DOLE® Watermelon, chopped
- 1/4 DOLE Red Onion, thinly sliced
- 1/4 cup fresh DOLE Cilantro, chopped
- 1 jalapeño pepper, chopped
Nutritional Facts
Serving Per Container | |
Serving Size | 486g |
Calories | 360 |
Entries | Daily value in %* |
---|---|
Total Fat (14 g) | 22% |
Saturated Fat (3 g) | 15% |
Cholesterol (110 mg) | 37% |
Sodium (350 mg) | 15% |
Total Carbohydrate (28 g) | 9% |
Dietary Fiber (2 g) | 8% |
Total Sugars (22 g) | |
Protein (33 g) | |
Calcium | 4% |
Copper | 10% |
Folate | 8% |
Iron | 8% |
Magnesium | 8% |
Manganese | 8% |
Molybdenum | 8% |
Niacin | 25% |
Pantothenic Acid | 20% |
Phosphorus | 45% |
Potassium (980 mg) | 28% |
Riboflavin | 15% |
Selenium | 25% |
Thiamin | 10% |
Vitamin A | 35% |
Vitamin B12 | 80% |
Vitamin B6 | 25% |
Vitamin C | 50% |
Vitamin D | 4% |
Vitamin E | 10% |
Vitamin K | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.