Spicy Grilled Catfish
Consolidated Catfish Producers
2 tablespoons olive oil
1/4 cup lime juice
1 cup dry white wine
2 tablespoons dry mustard
2 tablespoons chili powder
2 teaspoons ground
pepper
1/2 cup chopped fresh
cilantro or parsley
1/2 teaspoon salt
(optional)
1 pound fresh U.S. Farm-
Raised Catfish fillets
Prepare grill or preheat broiler.
Mix olive oil, lime juice, wine, mustard, chili powder,
pepper, cilantro and salt in a medium bowl. Transfer
half of the marinade mixture to another bowl and
reserve for basting the catfish.
Add catfish to the first bowl and marinate for at least
15 minutes. If marinating longer than 15 minutes,
cover and refrigerate.
Drain fillets and discard marinade. Place fillets on a
lightly oiled grill rack or broiler pan rack. Grill or broil
4 inches from the heat source, basting with the
reserved marinade, for about 4 minutes on each side,
or until the fish flakes easily when tested with a fork.
Makes 4 servings.
Sprinkle catfish with pepper and garlic salt.
Prepare a hot fire.
To prepare the relish, combine all ingredients and
mix to blend. Cover and chill until ready to serve.
Place catfish on an oiled perforated grill rack over
the fire. Grill until the fish is opaque and just beginning to flake when tested with a fork, about 10
minutes per inch of thickness, turning once halfway
through cooking.
Serve the fish topped with relish or salsa.
Makes 6 servings.
Nutritional information: Each serving has 258
calories, 26 g protein, 10 g carbohydrates, 2 g fiber,
13 g fat, 75 mg cholesterol, 683 mg sodium.
Source: Fish & Shellfish, Grilled & Smoked, by Karen Adler
and Judith M. Fertig.
Brands may vary by region; substitute a similar product.
6 Heartland Catfish* U.S.
farm-raised catfish
fillets, 6-8 ounces each
1/2 teaspoon freshly
ground white pepper
3/4 teaspoon garlic salt
2 cups Fresh Garden Relish
or prepared salsa
FRESH GARDEN RELISH
4 medium ripe tomatoes,
chopped
1 green bell pepper,
seeded and chopped
1 yellow bell pepper,
seeded and chopped
1/4 cup snipped fresh chives
1/2 cup minced red onions
1 jalapeño, seeded
and minced
1 1/2 teaspoons sea salt
1/2 teaspoon freshly
ground black pepper
Salsa Catfish
Heartland Catfish
