Name: Poached Catfish with Fresh Mango Salsa
Ingredients: 2 U.S. Farm-Raised Catfish Fillets; Salt and pepper to taste; 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; 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

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Poached Catfish with Fresh Mango Salsa

Yield: 2 Servings 1x

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Ingredients

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2 U.S. Farm-Raised Catfish 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

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Instructions

To make Fresh Mango Salsa, combine all ingredients and season to taste.
Place all poaching ingredients 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 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.