Spicy Catfish With Tropical Fruit Salsa Recipes

SPICY CATFISH WITH TROPICAL FRUIT SALSA

Steps:

• Preheat the broiler. To prepare fish, combine garlic, salt, black and red peppers, paprika and oil in a small bowl. Press pepper mixture onto catfish. Place fillets in a baking pan and broil until opaque in the center, 6 to 8 minutes. To prepare salsa, combine mango, cilantro, jalapeño pepper and green onions in a bowl. Drizzle with lime juice; toss to coat evenly. Serve with catfish. Recipe courtesy of The Catfish Institute.

SPICY CATFISH CHOWDER

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
• Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks.
• Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.

CAJUN CATFISH WITH FRUIT SALSA

Steps:

• Brush both sides of fillets with butter; sprinkle with Cajun seasoning. Place on a broiler pan; broil 6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. , For salsa, in a small bowl, combine the remaining ingredients. Serve with fish.

SPICY FISH WITH TROPICAL SALSA

Steps:

• In small glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate 1 hour.
• Set oven control to broil. If fish fillets are large, cut into 4 serving pieces. Spray broiler pan rack with cooking spray. Brush both sides of fish with Worcestershire sauce. Place on rack in broiler pan. Sprinkle fish with thyme, salt, garlic powder, curry powder and red pepper.
• Broil with tops about 4 inches from heat about 7 minutes or until fish flakes easily with fork. Serve with salsa.

TROPICAL FRUIT SALSA

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA

Steps:

• Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
• For the Spicy Paste: Combine the above ingredients to form a spicy paste.
• For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

CATFISH WITH SHRIMP SALSA

Steps:

• In a small bowl, combine the Cajun seasoning, cumin and coriander; rub over catfish fillets. In a large skillet, fry fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute the green pepper, onion, celery, jalapeno and garlic in butter until vegetables are tender. Add the corn, tomatoes and shrimp; cook and stir for 4-5 minutes or until corn is tender. Stir in Cajun seasoning and hot pepper sauce. Serve with catfish.

TROPICAL FRUIT SALSA

Steps:

• If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
• Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
• In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.

SPICY FRUIT SALSA

Steps:

• Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.

TROPICAL FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

SPICY CATFISH WITH PINEAPPLE SALSA

Steps:

• In shallow dish, whisk together oil, lime rind and lime juice, garlic, chili powder, cumin and pepper.
• Add fish and turn to coat evenly.
• Let stand for 15 minutes.
• Meanwhile, in bowl combine salsa, pineapple, coriander and chilies.
• Place fillets on greased grill over medium heat and grill, turn once, for about 8 minutes till fish flakes easy.
• Place on plate and top with salsa mixture.

CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
• Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
• Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
• Toss arugula with dressing and salt and pepper to taste.
• Fill taco shells with arugula, fish mixture, and salsa.

SPICY CATFISH WITH TROPICAL FRUIT SALSA

Steps:

• Combine mango, cilantro, jalapeno and green onion in a bowl. Toss with lime juice and chill until ready to serve.
• Preheat the broiler.
• Combine garlic, salt, black and red pepper, paprika and oil in a small bowl.
• Place catfish fillets on a baking pan and coat with oil mixture. Broil until opaque in the center, 6 to 8 minutes. Serve with salsa.