Pistachio Crunch Catfish with Mango Salsa – TCI

Pistachio Crunch Catfish with Mango Salsa

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • ½ cup dried cranberries, coarsely chopped
  • ½ cup shelled pistachios, coarsely chopped
  • ¼ teaspoon garlic powder
  • ⅔ cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • Salt and pepper to taste
  • 1 jar mango/peach salsa
  • 1 lime, sliced

How to prepare:

Preheat oven to 350˚ F. Line a baking sheet with foil. Place a wire rack on baking sheet, and spray with vegetable oil.

Mix cranberries, pistachios, garlic powder and breadcrumbs.

Add butter, salt and pepper.

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.

Bake for 15 to 20 minutes or until done.

Serve with remaining salsa and slices of lime.