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Pistachio Crunch Catfish with Mango Salsa

Nov
17
2014
Pistachio Crunch Catfish with Mango Salsa

Ingredients

4 U.S. Farm-Raised Catfish fillets
½ cup dried cranberries, coarsely chopped
½ cup shelled pistachios, coarsely chopped
¼ teaspoon garlic powder
2⁄3 cup panko breadcrumbs
2 tablespoons butter, melted
Salt and pepper to taste
1 jar Mango/Peach Salsa
1 lime, sliced

Instructions

  1. PREHEAT oven to 350˚F. Line a baking sheet with foil. Place a wire rack on baking sheet and spray with vegetable oil.
  2. MIX cranberries, pistachios, garlic powder and breadcrumbs.
  3. Add butter, salt and pepper.
  4. SPREAD a tablespoon of salsa on each catfish fillet. Top rounded side evenly with crumb mixture and gently press on fillet. Carefully place on rack.
  5. BAKE for 15-20 minutes or until done.
  6. SERVE with remaining salsa and slices of lime.

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