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Caribbean Catfish With Mango-Black Bean Salsa

Photo: William Dickey; Styling: Lisa Powell Bailey
Prep time 5 mins
Cook time 16 mins
Yield Makes 4 servings
The salsa can be made a day ahead. Or to save time, serve the fish with jarred salsa.


  • 1 1/2 pounds catfish fillets
  • 2 teaspoons Caribbean jerk seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • Mango-Black Bean Salsa
  • Garnish: lime wedges

How to Make It

  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.