Mango Catfish

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This mango catfish recipe comes together in about 30 minutes. It looks beautiful on the plate and tastes outrageously good.

In thinking of catfish, you might not immediately consider it a healthy choice, but it is. Catfish is high in protein, providing 35% of your daily needs in just 3.5 ounces (only 100 calories). The same amount of catfish provides 121% of your daily requirements for B12. It has other nutrients including Omega-3 fatty acids and selenium, too.

For side dishes, consider cilantro-lime rice, cucumber salad, coleslaw, crispy asparagus, red beans, or roasted potatoes. Sparkling pineapple water as a beverage choice pairs nicely and keeps the meal refreshing.

Ingredients

1.5 pounds catfish fillets ( (about 4))
2 tsp smoky paprika
2 tsp oregano
2 tsp salt ((split into two 1 tsp measures))
2 ripe (medium-sized mangos)
⅓ cup minced red onion
1 tsp cilantro
2 Tbs lime juice
2 Tsp Extra Virgin olive oil

Instructions

Rub the herbs and ½ the salt into the catfish.
Refrigerate for 30 minutes.
Peel and dice the mango.
Mix the mango with the red onion, cilantro, lime, and the other half of the salt (this is your salsa). Note you can add minced pineapple and green pepper too if you want.
Fry in a cast-iron skillet for about 6 minutes on each side. The fish will be flaky.
Put salsa on the side when serving.