YIELD: 24 servings 24 6-oz farm-raised catfish fillets2 /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, diced1 /2 cup scallions, chopped 1 cup cilantro, chopped 2 Tbsps. lemon juice 2 Tbsps. lime juice1 /4 cup jalapeno, minced 1 Tbsp. garlic, minced 4 tsps. kosher salt Place catfish fillets, skin-side down, on a greased sheet pan. In small saucepan, heat oil and cayenne ...

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