Jerk Rubbed Grouper

By DAVID BONOM 

This southern favorite lends its flavor to the spicy jerk rub that transforms this fish from ordinary to tastefully elite. A creamy cilantro slaw blends with the spice and balances out the hot habanero pepper.

For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper’s heat from penetrating your skin.

Ingredients

• 3 cups cabbage-and-carrot coleslaw mix
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons canola mayonnaise
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons sugar
• 1 to 1 1/2 teaspoons finely chopped habanero or serrano pepper
• Cooking spray
• 4 (6-ounce) catfish fillets
• 4 teaspoons Jamaican jerk seasoning

Nutritional Information

How to Make It

Step 1

Combine first 6 ingredients in a medium bowl; toss well to coat.

Step 2

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.