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Poached Catfish with Fresh Mango Salsa

Product Code: product_code504
Availability: In Stock
Price: $0.00

2 U.S. Farm Rasied 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 saute 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

*Products available thru www.galenacanning.com

Recipe by Chef Ivo W. Puidak - Galena Canning Company


© 2017 Galena Canning Co Inc. - All rights reserved.


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