Cherry Tomato Tequila Butter Salsa with Fried Fish

Marinade and coating for fish

• 1/2 tablespoon olive oil
• 1 tablespoon lime juice
• 1 clove crushed garlic
• 2 fillets of catfish
• 1/2 cup corn meal
• 1/2 teaspoon salt
• ground black pepper

Tequila Butter Salsa

• 2 cups cherry tomatoes (cut in half)
• 1-2 jalapeno pepper, chopped
• 1/2 onion, chopped
• 1 clove crushed garlic
• 1/2 tablespoon chopped cilantro stems
• 1 teaspoon lime zest
• 1/2 teaspoon salt
• water or chicken stock
• 1-2 shot tequila
• lime juice and/or zest to taste
• 2-3 tablespoons soft butter
• 2 chopped green onions for garnish

1. Mix the olive oil, lime juice, and garlic with the fish (or chicken) in a non-reactive bowl and let rest for 1 hour.
2. Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add tomatoes, jalapeno, onion, garlic, cilantro stems, and lime zest and begin cooking it down, stirring occasionally. It should be well cooked down and bright red, and the juices should be a bit reduced. Add stock or water to the salsa if needed to keep it from sticking. Add tequila; I go for 2 shots of tequila and add a bit more lime zest and lime juice for mine. Cook some more until the juices are reduced.
3. Heat a thin layer of butter and/or oil in another large saute pan over medium high heat. Season the corn meal with salt and pepper, dredge the fish and fry in the olive oil or butter until golden brown on both sides, flipping once, about 1-2 minutes. Remove to a warm oven while you finish the sauce.
4. To finish: Stir in a few tablespoons of softened butter off heat. Do this off the heat as you want the butter to make a creamy sauce. Serve over the fish. Garnish with chopped green onions and serve with lime wedges. Note: A nice crunchy finishing salt as an option for guests can be served along side the dish.