Photo: William Dickey; Styling: Lisa Powell Bailey
The salsa can be made a day ahead. Or to save time, serve the fish with jarred salsa.
Makes 4 servings
1 1/2 pounds catfish fillets
2 teaspoons Caribbean jerk seasoning
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vegetable oil
Garnish: lime wedges
1. Sprinkle 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 to 8 minutes on each side or until done. Serve immediately with salsa. Garnish, if desired.