Seafood SautÉ With Avocado Mango Salsa

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.

MEXICAN SEAFOOD SAUTE WITH AVOCADO-MANGO SALSA

Steps:

• PREPARATION FOR SALSA:.
• Mix all ingredients in medium bowl.
• Season to taste with salt.
• Cover and chill.
• * DO AHEAD: Can be made 2 hours ahead. Keep chilled.
• SEAFOOD PREPARATION:.
• Whisk first 5 ingredients in small bowl to blend.
• Gradually whisk in 1/3 cup olive oil.
• Season marinade to taste with salt and pepper.
• Place shrimp in large resealable plastic bag.
• Place scallops in another large resealable plastic bag.
• Pour marinade into bags, dividing equally (about 1/2 cup each).
• Seal bags; turn to coat.
• Chill at least 30 minutes and up to 1 hour.
• Drain shrimp and scallops; pour marinade into small saucepan.
• Bring marinade to boil; set aside.
• Pat scallops dry.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side.
• Transfer to large bowl.
• Add remaining 2 tablespoons oil to skillet.
• Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes.
• Return scallops with any accumulated juices to skillet.
• Add boiled marinade.
• Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes.
• Transfer to large shallow bowl.
• Garnish with lime slices & serve with salsa.
• **Serve with roasted corn on the cob as well as roasted pepper with Italian dressing, the tortillas and the Mexican beer.