Caribbean Catfish With Mango-Black Bean Salsa

TxGriffLover's Note:

The salsa can be made a day ahead. Or, to save time, serve the fish with jarred salsa. Adapted from Southern Living (July 2007), posted for ZWT5.

• Total Time: 21 mins
• Prep Time: 5 mins
• Cook Time: 16 mins

Ingredients:

Servings: 4

• 1 ½ lbs catfish fillets
• 2 teaspoons caribbean jerk seasoning
• ½ teaspoon salt
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• mango-black bean salsa (recipe follows)
• lime wedge (to garnish)

Directions:

1. Sprinkle the fillets evenly with jerk seasoning and salt.
2. Melt butter with oil in a large nonstick skillet over medium heat; add fillets and cook 6-8 minutes on each side or until done.
3. Serve immediately with salsa and garnish with lime wedges.
4. Mango-Black Bean Salsa:.
5. 1 (15-oz) can black beans, rinsed and drained.
6. 1 (8-oz) can pineapple tidbits, drained
7. 1 small mango, diced.
8. 1/2 red bell pepper, finely chopped.
9. 1 jalapeno pepper, seeded and minced.
10. 1 teaspoon grated lime rind.
11. 2 tablespoons chopped fresh cilantro.
12. 2 tablespoons fresh lime juice.
13. 1 tablespoon honey.
14. 1/2 teaspoon salt.
15. 1/3 cup jicama, diced (optional).
16. Stir together, cover and chill until ready to serve. Makes 4 cups.