Baked Catfish Black Bean Salsa


  1. In a mixing bowl combine beans, tomato, onion, cilantro, cumin, cayenne, tequila, lime zest. Mix these ingredients making sure to get even distribution throughout the salsa.
  2. At this slowly add in the olive oil while folding the ingredients. Add just enough olive oil to bind the mixture, but do not allow it to get too wet. The amount of olive oil needed will depend on the moisture level of the vegetables in this dish. Don’t add more than 2 tbsp of olive oil.
  3. Salt and pepper to taste.
  4. Brush catfish with extra virgin olive oil. Season with salt and cracked black pepper. Place in a 350 degree oven for approximately 8-10 minutes until the fish is flakey and tender.
  5. Remove from oven plate the fish and top with the blackbean salsa.


  • 1-2 Tbsp(s). Assoluti® Oil, Olive Blend
  • 12 oz beans, black dried
  • 2 Tbsp(s). cayenne pepper, ground
  • 10 each catfish, fillet(s), U.S. farm-raised , 6 oz
  • 3 Tbsp(s). McCormick Culinary® Cumin, Ground
  • 1/4 Cup(s) Peak Fresh Produce® Cilantro, Fresh, leaves, picked and chopped
  • 1 Peak Fresh Produce® Lime(s), zest
  • 1/4 Cup Peak Fresh Produce® Onion(s), Red
  • 1 Cup Peak Fresh Produce® Tomato(es), large, cored and diced
  • to taste salt and pepper
  • 1 oz tequila