Jamaican Catfish with Carambola Salsa

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