Catfish Cumin with Avocado & Pineapple

4 Medium size catfish filets
Lots of Cumin
Black pepper
Butter/Ghee/Peanut oil

    For Salsa:
1-2 Avocados, cubed
Small can of pineapple chunks or cut up rings, drained but save the juice
2 Tbs Orange juice concentrate or 1 small diced sweet orange
2-3 Tbs finely chopped onion
1 Tbs Ginger Garlic paste
1/2 to 1 lime juiced
1/2 tsp cayenne pepper (season to taste)
Salt and Pepper if you really have to

Instructions

Mix everything in salsa section gently together. Try not to damage the avocado too much. Add a little of the juice from the pineapple, just enough to make it all meld nicely together. Let sit at room temp while you make everything else.

Wash and cook a pot of basmati rice.

Rinse and dry catfish filets. Coat both sides with generous amount of cumin and a little black pepper. Heat a tablespoon of butter/ghee/oil and fry fish about 4 minutes per side, until if flakes easily.

Serve fish covered with salsa, use all of the salsa.
Rice/potato/bread and a veggie/salad on the side.

Adapted, tested and approved as maybe best fish ever on 20 January, 2010