In a mixing bowl, add mango, papaya, cilantro, jalapeno, ginger, rice vinegar, sugar, and additional EVOO and mix until well combined. Set aside in the refrigerator.
Pat World Dock Seafood® catfish dry and cut each piece into thirds. Season the pieces with jerk seasoning until well coated.
Heat 2 Tbsp. of EVOO in a sauté pan over medium-high heat. Pan-sear catfish for 4-6 minutes, or until cooked through.
To serve, add some of the Caribbean slaw to each tostone, place a piece of the cooked World Dock Seafood® catfish atop each, and optionally garnish with Bulls Blood for added color.
