Coriander crusted catfish with black bean salsa (Mexican)


1 tablespoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt (or more or less depending on your taste)
1/4 teaspoon black pepper
1 pound Catfish fillets
1 tablespoon olive oil
1 cup diced plum tomato (about 3 tomatoes)
1/2 cup chopped yellow bell pepper
1/4 cup sliced green onions
3 tablespoons chopped fresh cilantro (or coriander leaves)
2 tablespoons fresh lime juice
1 (15-ounce) can no-salt-added black beans, rinsed and drained.


Get a bowl and mix the ground coriander, cumin, black pepper and 1/2 teaspoon salt. Rub the mix on both sides of the catfish fillets.

Heat the olive oil on a pan and fry the fillets for 2 minutes on each sides or until the amount of brownness that you desire. Take the fillets out and put those on a plate.

Now on a separate pan, heat up lime juice and put the remaining ingredients and flavor it with some salt. Mix and stir for a while and serve it with the catfish. You can also prepare this mix without heating.

Serve it with tortilla breads.

Originally it was supposed to be done with tuna steaks but I substitute it with catfish.