Diabetic Cooking

Baked Catfish with Peach and Cucumber Salsa

Both sweet and savory, this Baked Catfish with Peach and Cucumber Salsa combines the best of both worlds in one summery Southern-style dish. This recipe can also be substituted with mango salsa to give the fish a tropical flavor profile that will make your guests feel as though they are dining in the Caribbean!



  • 3/4 pound catfish fillet, rinsed and patted dry
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 tablespoons fresh bread crumbs
  • 2 teaspoons unsalted butter, melted
  • 1/2 cup peach salsa*
  • 3 tablespoons coarsely chopped peeled cucumber


Preheat oven to 425°F. Coat shallow baking pan with nonstick cooking spray. Place fish in pan and sprinkle with Italian seasoning and bread crumbs; drizzle with butter. Bake 20 minutes or until fish begins to flake when tested with fork.

Meanwhile, combine salsa and cucumber in small bowl; serve with fish.

*Note: Look for the lowest sodium peach salsa available. If unavailable, may substitute with mango salsa.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 164 calories, Carbohydrates: 7 g, Protein: 14 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 45 mg, Sodium: 101 mg, Fiber: 1 g

Exchanges per serving: 1/2 Fat, 1/2 Fruit, 2 Meat.

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