Poached Catfish with Fresh Mango Salsa
Contributed by: NAPSA
For Summer, a Dish With a Tropical Twist
(NewsUSA) - Nothing quite says "summer" like a healthy meal of fish and vegetables, and U.S. Farm-Raised Catfish has a light, versatile flavor that lends itself to almost any dish.
This recipe for Poached Catfish with Fresh Mango Salsa takes advantage of the fresh herbs and tomatoes available on farm stands and in markets during the summer, then adds a tropical flair with pineapple and mango:
- 2 U.S. Farm-Raised Catfish fillets
- Salt and pepper
For Poaching 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, like parsley, rosemary, chives, or tarragon
For Mango Salsa:
- 1 cup fresh mango, diced
- 1 cup fresh pineapple, diced
- 1/2 medium red onion, finely diced
- 1/2 jalapeno, 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
Place all poaching ingredients into a sauté pan; bring to a rolling boil. Reduce heat to a simmer.
Sprinkle the fillets with salt and pepper.
Gently place the catfish into the liquid; cover and cook for approximately 4 to 5 minutes or until meat is white and flaky.
Combine the salsa ingredients, and season to taste.
Carefully remove the catfish from the poaching liquid with a slotted spatula, and place on a serving platter. Spoon salsa over the top of the fish.
To learn more about U.S. Farm-Raised Catfish, visit www.UScatfish.com.
Serving Size: Makes 2 Servings