Cherry tomato tequila butter salsa with fried fish
Fish second courses
I can't remember where the inspiration for this recipe originated, most likely a food magazine from the 1990's. I've never written it down until posting, Google search does not come up with any overlap.
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<br />It's changed over the years for me, using cilantro stems, and using cherry tomatoes for the salsa base.
<br />For quicker use, I've used chunky jarred salsa instead of fresh product, but of course the fresh is much better. I normally use the "Christmas grape" cherry tomatoes when I make it fresh.
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<br />You can use this sauce with chicken cutlets pounded flat and treated in the same manner. Cilantro is very optional at my house, however, for cilantro haters chopped Cilantro stems--no leaf--will give you the flavor without the cilantro reaction that some find distasteful. You can substitute chopped parsley or omit.
<br />Any firm fish can be used, but the cornmeal and strong tones of the catfish work well with the flavorful salsa butter. - Sam1148
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