Caribbean Catfish With Mango Black Bean Salsa Food

BLACK BEAN MANGO SALSA

Steps:

• Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

BLACKENED CATFISH WITH MANGO AVOCADO SALSA

Steps:

• Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

MANGO BLACK BEAN SALSA

Steps:

• In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

MANGO BLACK BEAN SALSA

Steps:

• Combine all in a bowl and mix well. Store in refrigerator.

SUNNY CARIBBEAN BLACK BEAN AND MANGO DIP

Steps:

• In a small bowl, thoroughly mix cream cheese, sour cream, and dried seasonings.
• Taste for seasoning.
• Spread mixture in an 11 inch glass pie plate or other serving plate of same dimension.
• Sprinkle top with minced jalapeno, then black beans, then mango.
• Cover well and chill overnight.
• Just before serving, sprinkle tomato and cilantro over the top.
• Serve with tortilla chips.
• Preparation time doesn't include chilling time.

CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE

Steps:

• In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
• Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
• You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
• Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
• Mash a few beans with a spoon for thicker consistency.
• Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.

CARIBBEAN CATFISH WITH MANGO-BLACK BEAN SALSA

Steps:

• Sprinkle the fillets evenly with jerk seasoning and salt.
• Melt butter with oil in a large nonstick skillet over medium heat; add fillets and cook 6-8 minutes on each side or until done.
• Serve immediately with salsa and garnish with lime wedges.
• Mango-Black Bean Salsa:.
• 1 (15-oz) can black beans, rinsed and drained.
• 1 (8-oz) can pineapple tidbits, drained
• 1 small mango, diced.
• 1/2 red bell pepper, finely chopped.
• 1 jalapeno pepper, seeded and minced.
• 1 teaspoon grated lime rind.
• 2 tablespoons chopped fresh cilantro.
• 2 tablespoons fresh lime juice.
• 1 tablespoon honey.
• 1/2 teaspoon salt.
• 1/3 cup jicama, diced (optional).
• Stir together, cover and chill until ready to serve. Makes 4 cups.