Jerk-Rubbed Catfish with Spicy Cilantro Slaw in the March 2010 issue of Cooking Light, and finally got around to trying it this summer.
The catfish is pretty straightforward and simple: I placed the fish fillets in my fish grilling baskets and then sprayed olive oil cooking spray and sprinkled McCormick's Caribbean Jerk Seasoning on both sides. I grilled them about three or four minutes on each side on a medium high heat. (In this photo, you see the finished product.)
I tweaked a bitd the slaw, which you serve on top of the grilled catfish, to fit what I had on hand:
2 and 1/2 cups sliced green cabbage
1 large carrot, grated
1/2 cup red onion, thinly sliced and roughly chopped
3 tablespoons fat-free mayonnaise
2 tablespoons lime juice
1 and 1/2 teaspoons sugar
red pepper flakes to taste
To finish off the meal, I served it with potato salad (recipe here), grilled tomatoes (recipe here), grilled zucchini--which is also a very simple recipe. Slice the zucchini length wise, spray with olive oil cooking spray or brush with olive oil, and sprinkle with kosher salt and fresh ground pepper. Grill them for a few minutes with the skin side up, then turn them over and grill them skin side down until they reach their desired doneness.