Caribbean Catfish With Mango-Black Bean Salsa |
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Prep Time: 5 Minutes Cook Time: 16 Minutes |
Ready In: 21 Minutes Servings: 4 |
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The salsa can be made a day ahead. Or, to save time, serve the fish with jarred salsa. Ingredients:
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 |
lime wedge (to garnish) |
Directions:
1. Sprinkle the fillets evenly with jerk seasoning and salt.
2. 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.
3. Serve immediately with salsa and garnish with lime wedges.
4. Mango-Black Bean Salsa:.
5. 1 (15-oz) can black beans, rinsed and drained.
6. 1 (8-oz) can pineapple tidbits, drained
7. 1 small mango, diced.
8. 1/2 red bell pepper, finely chopped.
9. 1 jalapeno pepper, seeded and minced.
10. 1 teaspoon grated lime rind.
11. 2 tablespoons chopped fresh cilantro.
12. 2 tablespoons fresh lime juice.
13. 1 tablespoon honey.
14. 1/2 teaspoon salt.
15. 1/3 cup jicama, diced (optional).
16. Stir together, cover and chill until ready to serve. Makes 4 cups.
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