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

Directions:

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.