Blackened Catfish With Mango Avocado Salsa

• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2-1/4 teaspoons pepper, divided
• 3/4 teaspoon salt, divided
• 4 catfish fillets (6 ounces each)
• 1 medium mango, peeled and cubed
• 1 medium ripe avocado, peeled and cubed
• 1/3 cup finely chopped red onion
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 2 teaspoons olive oil

1. Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes.
2. Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving.
3. In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

oregano, ground cumin, paprika, pepper, salt, catfish fillets, mango, avocado, red onion, fresh cilantro, lime juice, olive oil

Taken from www.tasteofhome.com/recipes/blackened-catfish-with-mango-avocado-salsa/ (may not work)