Spice-rubbed Catfish Kebobs with Southwestern Salsa

Description
A catfish recipe.

Ingredients

 * For the Kebobs:
 * 3 tablespoons olive oil
 * 2 tablespoons lime juice
 * 1/2 teaspoon chili powder
 * 1/2 teaspoon ground cumin
 * 1/4 teaspoon ground coriander
 * 1/4 teaspoon freshly ground black pepper
 * 1 1/2 pounds U.S. farm-raised catfish fillets, cut into 1-inch cubes
 * For the Salsa:
 * 1/2 cup canned black beans, drained
 * 1 tomato, diced
 * 1/4 cup fresh, frozen or canned corn
 * 2 tablespoons chopped fresh cilantro
 * 1 tablespoon sliced almonds
 * 1 green onion, minced
 * For garnish: Lime slices

Directions
1. To prepare the kebobs, mix the olive oil, lime juice, chili powder, cumin, coriander and pepper in a shallow dish. Reserve 2 tablespoons of the marinade for preparing the salsa. Add the catfish fillet pieces to the remaining marinade and toss to coat. Set aside for 20 minutes to marinate.

2. Preheat the broiler.

3. Thread the marinated catfish cubes onto skewers and place on a broiler pan rack. Broil four inches from the heat for 4 minutes. Turn the skewers and broil for 4 minutes or until fish flakes easily when tested with a fork.

4. To prepare the salsa, mix beans, tomato, corn, cilantro, almonds, green onion and reserved 2 tablespoons of marinade mixture in a medium bowl. Spoon salsa onto a serving platter and top with the catfish kebobs. Garnish with lime slices and serve.