Caribbean Catfish With Mango-Black Bean Salsa Recipe #372694
The salsa can be made a day ahead. Or, to save time, serve the fish with jarred salsa. Adapted from Southern Living (July 2007), posted for ZWT5.
by TxGriffLover
21 min | 5 min prep
SERVES 4
- 1 1/2 lbs catfish fillets
- 2 teaspoons caribbean jerk seasoning
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- mango-black bean salsa (recipe follows)
- lime wedge (to garnish)
- Sprinkle the fillets evenly with jerk seasoning and salt.
- Melt butter with oil in a large nonstick skillet over medium heat; add fillets and cook 6-8 minutes on each side or until done.
- Serve immediately with salsa and garnish with lime wedges.
- Mango-Black Bean Salsa:.
- 1 (15-oz) can black beans, rinsed and drained.
- 1 (8-oz) can pineapple tidbits, drained
- 1 small mango, diced.
- 1/2 red bell pepper, finely chopped.
- 1 jalapeno pepper, seeded and minced.
- 1 teaspoon grated lime rind.
- 2 tablespoons chopped fresh cilantro.
- 2 tablespoons fresh lime juice.
- 1 tablespoon honey.
- 1/2 teaspoon salt.
- 1/3 cup jicama, diced (optional).
- Stir together, cover and chill until ready to serve. Makes 4 cups.
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5 stars