- 2 U.S. Farm-Raised Catfish Fillets
- 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
- Salt and pepper to taste
- PLACE water, wine, peppercorns, garlic, bay leaf and herbs 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 for 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.
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
- COMBINE all ingredients and season to taste.
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