Poached Catfish with Fresh Mango Salsa

Poached Catfish

  • 2 U.S. Farm-Raised Catfish Fillets
  • Salt and pepper to taste

Poached Liquid

  • 2½ cups water
  • ½ 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
  • ½ medium red onion, finely diced
  • ½ jalapeño, seeded and finely diced
  • 1 cup canned black beans, rinsed
  • ½ fresh lime, juiced
  • ½ cup grape tomatoes, halved
  • 1 tablespoon fresh cilantro, roughly chopped
  • Salt and pepper to taste

1. Place all poaching ingredients into sauté pan; bring to rolling boil. Reduce heat to simmer.
2. Sprinkle fillets with salt and pepper.
3. Gently place catfish into liquid; cover and cook approximately 4 to 5 minutes or until white and flaky.
4. Carefully remove catfish from poaching liquid with slotted spatula and place on serving platter. Spoon Fresh Mango Salsa over top of fish and serve.

Serves 2

Fresh Mango Salsa
Combine all ingredients and season to taste.

Recipe provided by The Catfish Institute.