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Poached Catfish with Fresh Mango Salsa
- Yield: 2 Servings 1x
Ingredients
Scale
- 2 U.S. Farm-Raised Catfish 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
Instructions
- To make Fresh Mango Salsa, combine all ingredients and season to taste.
- Place all poaching ingredients into sauté pan; bring to rolling boil. Reduce heat to simmer.
- Sprinkle fillets with salt and pepper.
- Gently place catfish into liquid; cover and cook approximately 4 to 5 minutes or until white and flaky.
- Carefully remove catfish from poaching liquid with slotted spatula and place on serving platter. Spoon Fresh Mango Salsa over top of fish and serve.
