Ingredients:

• 1/4 cup extra-virgin olive oil
• 10 blanched garlic cloves*
• 2 (5-1/2 ounce) cans chunk pineapple, well drained
• 1-3/4 cups Fischer & Wieser Mango Ginger Habanero Sauce
• 3 tablespoons freshly squeezed lime juice
• 1/3 cup minced cilantro
• 4 (6-8 ounce) catfish fillets
• Salt and freshly ground black pepper
• 3/4 cup toasted sliced, skin-on almonds

Instructions:

Begin by making the sauce. Heat 3 tablespoons of 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 purée. Add the garlic purée and pineapple chunks to the hot oil. Sauté, stirring often, until pineapple is lightly browned, about 3 minutes. Add the Fischer & Wieser 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 4.