Tony Stewart's Catfish with Tropical Fruit Salsa Recipe

ingredients

4 catfish fillets (6 ounce size)
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper flakes
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 teaspoons ground coriander
2 tablespoons olive oil

Fruit Salsa
1/2 cup chopped mango
1/2 cup chopped papaya
1/4 cup chopped pineapple
1 1/2 tablespoon chopped cilantro
1 1/2 teaspoon minced green onion
1/2 teaspoon minced jalapeno pepper
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice

directions

For Fish: Combine garlic, salt, pepper, red pepper flakes, ground cumin, ground cinnamon, coriander and 1 tablespoon olive oil in a medium size bowl. Mix well. Place fillets in to bowl and coat well on both sides.

Place remaining 1 tablespoon of olive oil in a medium saute pan over medium heat. Place each fillet in saute pan and cook 3 minutes on each side. Place on to a clean plate and keep warm till service.

For Fruit Salsa: Combine in a clean bowl, chopped mango, papaya, pineapple, cilantro, green onions, jalapeno peppers. Add lime juice and lemon juice mix well.

Place 2 catfish fillets on each plate and serve fruit salsa over fillets.

Recipe Source: Chef James Lupo, for NASCAR

nutrition data

Nutritional data has not been calculated yet.