Name: Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw
Ingredients: 2 U.S. Farm-Raised Catfish Fillets; 3 tablespoons olive oil; 1 pound shredded slaw mix; 1 large seedless cucumber, peeled, seeded and diced; 1/2 cup red bell pepper cut into thin strips; 1/4 cup cider vinegar; 2 tablespoons Creole mustard; 1 tablespoon sugar; Salt and pepper to taste; 1 tablespoon brown sugar; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon chipotle powder; 1/2 teaspoon ground cinnamon

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Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw

Yield: 4 Servings 1x

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Ingredients

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2 U.S. Farm-Raised Catfish Fillets
3 tablespoons olive oil

Sweet Pepper Slaw

1 pound shredded slaw mix
1 large seedless cucumber, peeled, seeded and diced
1/2 cup red bell pepper cut into thin strips
1/4 cup cider vinegar
2 tablespoons Creole mustard
1 tablespoon sugar
Salt and pepper to taste

Cinnamon Chipotle Rub

1 tablespoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon chipotle powder
1/2 teaspoon ground cinnamon

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Instructions

Preheat oven to 425° F.
To make slaw, combine all items. Toss well; cover and refrigerate until ready to use.
To make rub, combine all ingredients in small bowl and mix well.
Lightly brush catfish fillets with olive oil; season with Cinnamon Rub and set aside.
Heat large skillet over medium high heat; add remaining olive oil. Add fillets and cook 1 minute on each side.
Place fillets into oiled baking dish. Bake 7 to 9 minutes until fish flakes easily. Remove from oven and let rest 4 minutes.
Place Sweet Pepper Slaw on a serving platter and top with baked catfish fillets.