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- 5 tbsp Hy-Vee canola oil, divided
- 4 tbsp fresh lime juice, divided
- 5 ½ tsp salt-free Mexican blend seasoning, divided
- 1 (1-lbs.) Fresh Market fresh farm-raised skinless catfish fillets, cut into 1-inch pieces
- 1 ½ tbsp Hy-Vee honey
- 2 cups Hy-Vee coleslaw mix
- 4 tbsp red onion, finely chopped
- 2 tbsp fresh cilantro, chopped and divided; plus additional for garnish
- 1 large mango, peeled, pitted, and chopped
- 1 large peach, halved and pitted
- 2 (8.5-oz.) pouches microwave-in-the-pouch cilantro-lime flavored rice, prepared according to package directions
- 1 (15-oz.) can no salt added pinto beans, rinsed and drained
- ½ cup Hy-Vee classic guacamole
- ½ cup queso fresco, crumbled
- 1 fresh jalapeño pepper
Stir together 2 tablespoons oil, 1 tablespoon lime juice, and 4 teaspoons Mexican seasoning in a medium bowl. Add catfish; toss to coat. Refrigerate until ready to cook.
Whisk together remaining 3 tablespoons oil and 3 tablespoons lime juice, honey, and remaining 1½ teaspoon Mexican seasoning in a medium bowl. Remove and reserve 3 tablespoons cilantro to remaining dressing in bowl. Cover and chill.
Combine mango, remaining 2 tablespoons red onion, and 1 tablespoon cilantro in a medium bowl. Drizzle with reserved 3 tablespoons dressing; toss to coat and set aside.
Preheat charcoal or gas grill for direct cooking over medium-high heat (375°). Spray grill basket with nonstick spray; place on grill to preheat.
Place catfish mixture, in a single layer, in prepared grill basket. Grill fish for 4 to 6 minutes or until fish reaches 145°, turning halfway through.
Place peach halves on grill rack, cut sides down. Grill 2 to 3 minutes or until lightly charred. Peel and chop grilled peach halves. Add to mango mixture; toss to combine.
To serve, divide rice among 4 serving bowls; pushing rice to one side of bowls. Place coleslaw mixture and pinto beans in other half of each bowl. Top with cooked catfish, mango-peach salsa, guacamole, queso fresco, and jalapeño. Garnish with additional cilantro, if desired.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 30g||38%|
|Saturated Fat: 6g|
|Trans Fat: 0g|
|Total Carbohydrate: 73g||27%|
|Dietary Fiber: 10g||36%|