GRILLED CATFISH WITH MANGO SALSA
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 - www.catfishinstitute.com/
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