For Summer, a Dish With a Tropical Twist

<b>For Summer, a Dish With a Tropical Twist</b>“></td>
<p>(<a href=NewsUSA) – Nothing quite says “summer” like a healthy meal of fish and vegetables, and U.S. Farm-Raised Catfish has a light, versatile flavor that lends itself to almost any dish.

This recipe for Poached Catfish with Fresh Mango Salsa takes advantage of the fresh herbs and tomatoes available on farm stands and in markets during the summer, then adds a tropical flair with pineapple and mango:

Poached U.S. Farm-Raised Catfish with Fresh Mango Salsa

Makes 2 servings


2 U.S. Farm-Raised Catfish fillets

Salt and pepper

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, like parsley, rosemary, chives, or tarragon

For Mango Salsa:

1 cup fresh mango, diced

1 cup fresh pineapple, diced

1/2 medium red onion, finely diced

1/2 jalapeno, 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

1. Place all poaching ingredients into a sauté pan; bring to a rolling boil. Reduce heat to a simmer.

2. Sprinkle the fillets with salt and pepper.

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

4. Combine the salsa ingredients, and season to taste.

5. Carefully remove the catfish from the poaching liquid with a slotted spatula, and place on a serving platter. Spoon salsa over the top of the fish.

To learn more about U.S. Farm-Raised Catfish, visit

Be Sociable, Share!
1 Star - No Good2 Stars3 Stars4 Stars5 Stars - Great (No Ratings Yet)
Be Sociable, Share!

This article is copyright free. You are free to use it on a blog, website, in a newspaper, or newsletter.

To re-post this, copy the content above, or HTML on the right, and paste onto your site.