RECIPES

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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.

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SIMMONS FARM RAISED CATFISH

USA Catfish Institute