Hugh Acheson’s sauteed catfish with cantaloupe, lime, and cilantro salsa

sauteed catfish with cantaloupe, lime, and cilantro salsa

Photograph by Rinne Allen

Here’s a great idea for what you could do with that half-cantaloupe lurking in your fridge: finely chop the flesh and mix it in a salsa, as Empire State South’s Hugh Acheson suggests in his beautiful new cookbook, “The Broad Fork: Recipes for the Wide World of Vegetables and Fruit” (Clarkson Potter). The melon’s musky, floral notes—balanced with citrus and spice—perk up crispy sauteed catfish...

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