Caribbean grilled catfish with tropical fruit salsa
U.S. Farm-Raised Catfish is raised in Alabama, Arkansas, Louisiana, and Mississippi. Although “born” in the South, it’s truly the all-American fish and is available nationwide all year long. Its firm texture keeps it from flaking or falling apart, making it ideal for the grill.And the mild, slightly sweet flavor of the American-grown product quickly absorbs the flavors of marinades, spices, and salsas. U.S. Farm-Raised Catfish is delicious, safe, and easy to cook. You’re Gonna Love It.
For the salsa
2 tablespoons fresh lime juice
1 tablespoon honey
1 cup diced mango
1 cup diced papaya
1 tablespoon minced green onion
1 tablespoon minced jalapeño chili
For the fish
1 teaspoon finely minced garlic
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground red pepper (cayenne), or to taste
4 (6 to 7 ounces each) U.S. farm-raised catfish fillets
2 teaspoons olive oil
To make the salsa, stir together the lime juice and honey in a medium bowl. Add the remaining ingredients and stir gently until evenly combined. Set aside.
When you are ready to cook the fish, position the rack about 4 inches from the heat source and preheat the grill or broiler. Stir together the garlic, salt, pepper, and red pepper.
Brush each fish fillet with olive oil and sprinkle with about ½ teaspoon of the spice mixture. Grill or broil the fish for about 6 minutes. Turn and cook for 4 to 6 minutes longer or until the fish is cooked through
.Top each serving with about ½ cup of the fruit salsa.