Mango Salsa & Catfish!

Story is, I made the mango salsa and realized it wasn't really the best for eating with chips - but it sure sounded super yummy with some fish! Be sure that it gets caramelized in the oven. Of course, you can use any white fish, catfish is just what I had around. Seriously, when I tasted this, I couldn't believe that I made it.

Mango Salsa
2 mangoes
1 peach
¼ sweet onion or ½ smaller onion
1 clove garlic
2 serrano peppers
2 kiwis
juice from ½ lime
1-2 tbsp chopped cilantro leaves
1 tbsp brown sugar
½ tsp salt
1 tbsp olive oil

Chop everything into small pieces as you cook. Heat olive oil in a large frying pan and cook onions for about 5 minutes, adding the garlic for the last minute. Add mangoes, peach, and serrano peppers as they are chopped. Add lime juice, brown sugar, and salt. Sautee until onions and mangos are soft and caramelized. Remove from heat. Add kiwis and cilantro.

Catfish

thawed catfish fillets
rosemary
ground multi-colored peppercorn
paprika
cayenne pepper
oregano
minced garlic
juice from ½ lime
1 tbsp olive oil
mango salsa

Put the olive oil and garlic in the bottom of a foil-lined pan and flip the catfish fillets in it to distribute evenly. Sprinkle the oregano, cayenne pepper, and paprika across the fillets. Spoon the mango salsa along the sides and in between the catfish fillets. Sprinkle the rosemary and pepper across the fillets. Juice the lime onto the fillets. Bake the fish until almost cooked through. Then broil the fish until fully cooked and the mango salsa is slightly blackened and caramelized on the edges. Delicious!