Seared Catfish fillet with Mango Ginger Habanero Sauce (Recipes / Main Course) -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart -- Sauce Habanero Ginger Mango with fillet Catfish Seared

<H1>Seared Catfish fillet with Mango Ginger Habanero Sauce -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart</H1> $0.00 Seared Catfish Fillet with Mango Ginger Habanero Sauce : This zingy sauce with a nice little glow of spice turns our whiskered friend, the catfish, into a dinner masterpiece, with little muss or fuss. For Catfish: Extra-virgin olive oil 4 (6-8 ounce) catfish fillets Salt and freshly ground black pepper Mango Ginger Habanero Sauce: 3 tablespoons extra-virgin olive oil 10 blanched garlic cloves* 2 (5-1/2 ounce) cans chunk pineapple, well drained 1 (15.75 ounce) jar Fischer & Wieser's Mango Ginger Habanero Sauce 3 tablespoons freshly squeezed lime juice 1/3 cup minced cilantro 3/4 cup toasted sliced, skin-on almonds Begin by making the sauce. Heat the olive oil in a heavy 12-inch skillet over medium-high heat. Using the side of a chef's knife, mash the blanched garlic into a smooth puree. Add the garlic puree and pineapple chunks to the hot oil. Sauté, stirring often, until pineapple is lightly browned, about 3 minutes. Add the Mango Ginger Habanero Sauce and lime juice. Stir to blend well, scraping up browned bits from bottom of pan. Cook, stirring, for five minutes, or until sauce is slightly reduced. Remove pan from heat and stir in the cilantro. While sauce is simmering, cook the catfish. Pour 1/4-inch of the olive oil into a heavy 12-inch skillet over medium-high heat. Season both sides of the catfish fillets with salt and pepper. When oil is hot, cook the fillets for about 3 minutes per side, turning once. Do not overcook. The fillets are done when the meat is white and opaque throughout. To Serve: Place one fillet on each serving plate. Top each with a portion of the sauce, scattering some of the pineapple chunks over and around each fillet. Scatter some of the toasted almonds over each serving and serve hot. Serves four. *Blanching garlic is chef's secret trick for moderating the intense taste of raw, or even roasted garlic. Bring a small amount of water to a rapid boil. Add peeled and trimmed garlic cloves and boil hard for 3 minutes. Drain, reserving the garlic. Bring a second pot of fresh water to a boil and, again, boil the garlic for 3 minutes. Repeat the procedure for a third time, then drain. The garlic should be very soft. The garlic cloves can be blanched ahead of time. You can even blanch them in bulk and freeze them for later use. The taste is like that of a slightly sweet, toasted nut without the "bite" of garlic. 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