Poached Catfish with Fresh Mango Salsa

Poached Catfish with Fresh Mango Salsa2 U.S. Farm Raised Catfish Fillets
For Poaching 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

For Mango Salsa
1/2 to 1 cup Mad Mango Salsa*
1/2 of a Red Onion Diced
1 Fresh Mango - Peeled, seeded, and diced
2 Tablespoons Fin & Fish Seasoning*
1/2 cup Rough Chopped Fresh Cilantro

1. Place all poaching ingredients into a sauté pan (or electric skillet) and bring to a rolling boil, then turn the burner to the lowest heat. This will bring all the flavors out.
2. Take the Catfish Fillets and rub them down with 1/2 of the Fin & Fish Seasoning.
3. Turn the heat back up on the poaching liquid (you want it just under a boil)
4. Place the Catfish into the liquid gently – cover and cook for approximately 4 to 5 minutes.
5. Combine the salsa ingredients and season to taste.
6. Remove the Catfish from the poaching liquid with a slotted spatula and place on a serving platter. Spoon your Mango Salsa over the top of the fish. Garnish with lemon or lime wedges.

Yield: 2 Servings

Note: * Products available thru  www.galenacanning.com
Recipe by Chef Ivo W. Puidak, Galena Canning Company