Blackened Catfish Fingers with Mango Salsa

Ingredients

• about 450 g Catfish Fillets, cut into 1-inch strips
• 2 tbsp Blackening Spice Blend
• 2 tbsp Avocado Oil
• 1 medium Mango, diced
• 1/4 medium Red Onion, finely diced
• 1 small Jalapeno, seeded and minced
• 2 tbsp Cilantro, chopped
• 2 tbsp Lime Juice
• 1/4 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Catfish Fillets, cut into 2.54 cm strips, with the 2 tbsp Blackening Spice Blend and 1 tbsp Avocado Oil. Toss everything together until the catfish strips are evenly coated.
2. 2Place a large skillet over medium-high heat. Add the remaining 1 tbsp Avocado Oil to the skillet. Heat the oil until it shimmers, which should take about 1-2 minutes.
3. 3Carefully add the coated catfish strips to the hot skillet in a single layer. Cook for 3 to 4 minutes per side. The catfish is done when it is cooked through and has a dark, blackened crust. The internal temperature should reach 63°C.
4. 4While the catfish is cooking, prepare the mango salsa. In a separate medium bowl, combine the 1 medium Mango, diced, the 1/4 medium Red Onion, finely diced, the 1 small Jalapeno, seeded and minced, and the 2 tbsp Cilantro, chopped.
5. 5Add the 2 tbsp Lime Juice and the 1/4 tsp Salt to the mango mixture. Stir gently to combine all the ingredients for the salsa.
6. 6Serve the blackened catfish fingers immediately with the prepared mango salsa on the side for dipping.

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