RECIPES
DELACATA | APPETIZERS | BAKED | GRILLED | FRIED | SAUTÉED | SANDWICH | TAILGATING
Poached Catfish With Fresh Mango Salsa
READY IN:
PREP TIME:
COOK TIME:
SERVINGS:
35 m
15 m
20 m
2
INGREDIENTS
2 Simmons 5-7 oz. Fillets.
Salt and pepper to taste.
Poached Liquid
2-1/2 cups water.
1/2 cup dry white wine.
1 tablespoon whole peppercorns.
2 garlic cloves.
1 bay leaf.
4 to 5 sprigs of herbs: parsley, rosemary, chives, tarragon.
Fresh Mango Salsa
1 cup fresh mango, diced.
1 cup fresh pineapple, diced.
1/2 medium red onion, finely diced.
1/2 jalapeño, seeded and finely diced.
1 cup canned black beans, rinsed.
1/2 fresh lime, juiced.
1/2 cup grape tomatoes, halved.
1 tablespoon fresh cilantro, roughly chopped.
Salt and pepper to taste.
PREPARATION
Step 1
To make Fresh Mango Salsa, combine all ingredients and season to taste.
Step 2
Place all poaching ingredients into sauté pan; bring to rolling boil. Reduce heat to simmer.
Step 3
Sprinkle fillets with salt and pepper.
Step 4
Gently place catfish into liquid; cover and cook approximately 4 to 5 minutes or until white and flaky.
Step 5
Carefully remove catfish from poaching liquid with slotted spatula and place on serving platter. Spoon Fresh Mango Salsa over top of fish and serve.