YIELD: 24 servings
24 6-oz farm-raised catfish fillets
2 /3 cup canola oil
4 tsps. cayenne pepper
2 Tbsps. kosher salt
1 qt. carambola salsa
48 slices carambola, sliced
CARAMBOLA SALSA
2 cups carambola, diced
1 qt. mango, diced
1 /2 cup scallions, chopped
1 cup cilantro, chopped
2 Tbsps. lemon juice
2 Tbsps. lime juice
1 /4 cup jalapeno, minced
1 Tbsp. garlic, minced
4 tsps. kosher salt
- Place catfish fillets, skin-side down, on a greased sheet pan.
- In small saucepan, heat oil and cayenne pepper 2-3 minutes.
- Brush catfish fillets with oil and sprinkle with salt; oven roast at 375°F for 12-14 minutes.
- Serve each fillet with 3 Tbsps. Carambola Salsa and 2 slices fresh carambola.
FOR THE CARAMBOLA SALSA: - In large bowl, combine all ingredients. Toss together to mix well.
- Cover and refrigerate at least 1 hour before serving. Salsa may be brought to room temperature.
Recipe from Claude Broome, corporate chef, Guest Services, Fairfax, VA.
THE CATFISH INSTITUTE
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