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poached catfish with side of vegetables

Poached Catfish with Fresh Mango Salsa

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Servings: 2 Servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. To make Fresh Mango Salsa, combine all ingredients and season to taste.
  2. Place all poaching ingredients into sauté pan; bring to rolling boil. Reduce heat to simmer.
  3. Sprinkle fillets with salt and pepper.
  4. Gently place catfish into liquid; cover and cook approximately 4 to 5 minutes or until white and flaky.
  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.