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Jamaican Catfish with Carambola Salsa

Food Management Staff

February 1, 2003

1 Min Read
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FM Staff

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

  1. Place catfish fillets, skin-side down, on a greased sheet pan.

  2. In small saucepan, heat oil and cayenne pepper 2-3 minutes.

  3. Brush catfish fillets with oil and sprinkle with salt; oven roast at 375°F for 12-14 minutes.

  4. Serve each fillet with 3 Tbsps. Carambola Salsa and 2 slices fresh carambola.
    FOR THE CARAMBOLA SALSA:

  5. In large bowl, combine all ingredients. Toss together to mix well.

  6. 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

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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