ready in 32 min.
- For Mango Salsa
roasted Red pepper (diced)
ripe Mango (peeled and diced)
small Orange (peeled and diced)
- ¼ cup
fresh Cilantro (finely chopped)
- ¼ cup
scallions (finely chopped)
- 1 teaspoon
- 1 tablespoon
- salt (to taste)
- peppers (to taste)
For Mango Salsa:
Combine all ingredients in a small bowl. Let sit for 30 minutes to release juices and incorporate flavors.
Mix the panko and coconut together. Season the catfish on both sides with salt and pepper. Dredge the catfish through the coconut mixture, press the crust onto the fish if necessary.
Heat a saute pan or skillet over medium heat, add the oil and completely coat the bottom of the pan. When the oil starts to shimmer, arrange the crust coated fish in the pan and cook until until golden brown, about 5 to 6 minutes. Turn fish and cook an additional 5 minutes.
Divide between plates. Serve with mango salsa.