Poached Catfish with Fresh Mango Salsa


Poached Catfish with Fresh Mango Salsa

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

  1. PLACE water, wine, peppercorns, garlic, bay leaf and herbs into sauté pan; bring to rolling boil. Reduce heat to simmer.

  2. SPRINKLE fillets with salt and pepper.

  3. GENTLY place catfish into liquid; cover and cook for approximately 4 to 5 minutes or until white and flaky.

  4. 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

  1. COMBINE all ingredients and season to taste.

Catfish Allison


Catfish Allison

6 to 8 U.S. Farm-Raised Catfish Fillets

  • 1 cup grated Parmesan cheese

  • ½ cup butter or margarine, softened

  • 6 tablespoons mayonnaise

  • 6 green onions, chopped fine

  • ½ teaspoon Worcestershire sauce

  • Generous dash hot sauce

  1. COMBINE cheese, butter, mayonnaise, onions, Worcestershire and hot sauce in a bowl and mix thoroughly. Poach catfish fillets in lightly simmering water for 4 to 5 minutes, or until thoroughly cooked. Gently take fillets out of water and set aside to drain.

  2. PLACE fillets into lightly greased baking dish. Cover each fillet with 3 tablespoons cheese mixture and place under broiler until mixture browns, about 2 to 3 minutes.

  3. CAREFULLY LIFT fillets from baking dish and place on individual plates, spooning pan juices over each serving. Garnish with fresh chopped green onions if desired.