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Serves 4.


    For fillets:
    4 U.S. Farm-Raised Catfish fillets
    2 teaspoons olive oil
    1 teaspoon garlic salt
    ½ teaspoon cracked black pepper
    ¼ teaspoon ground red pepper

    For salsa:
    1 cup mango, peeled and diced
    1 cup papaya, peeled and diced
    1 tablespoon minced green onion
    1 tablespoon minced red jalapeño
    2 tablespoons fresh lime juice
    1 tablespoon honey


For fillets: Preheat grill.
Rinse fillets and pat dry. Brush each fillet with ½ teaspoon olive oil. Combine seasonings and sprinkle ½ teaspoon of mixture on the rounded side of each fillet. Grill fillets over high heat, rounded side down, for 3 to 4 minutes. Turn fillets over and grill for 3 to 4 minutes or until fish flakes easily when tested with a fork. Serve with Mango Salsa.

For salsa:
Combine all ingredients in a bowl. Mix well. Let stand at room temperature for 20 minutes. Use a slotted spoon to serve. Yields about 2 cups.

The Catfish Institute -

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