With the exception of a little chemical warfare conducted on our cat (the jerk spice, while cooking, got into our throats a bit) this was a nice dish. I used a Bobby Flay jerk spice rub recipe, which was a little more complex than other ones I looked at. I added a touch of honey to the slaw and it made a nice sweet, cold contrast to the hot and spicy fish.
SLAW
1.5 cups cabbage, shredded
1.5 cups carrot, shredded
2 tablespoons fresh cilantro, chopped
3 tablespoons canola mayonnaise
2 tablespoons fresh lime juice
1 ½ teaspoons sugar
1-1.5 teaspoon habanero or serrano pepper, finely chopped
1 tablespoon honey
salt to taste
CATFISH
cooking spray
4x6 ounce catfish fillets
4 teaspoons Jamaican jerk spice rub (see below)
Combine first 6 ingredients in a medium bowl; toss well to coat.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with jerk seasoning. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from heat; serve fish with slaw.
Jamaican Jerk Rub
2 tablespoons light brown soft sugar
1 tablespoon coriander
1 tablespoon ground ginger
1 tablespoon habanero chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
Pulverize all of the spices in a spice grinder.
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