South Western Spicy Grilled Catfish over a Chipotle Slaw
Hmmm…let me think how can I get more Cerveza in my diet and not seem like I’m a problem drinker? Got it…make this spicy @** kicking south of the border dish and claim I’m just trying to cool my palette down…yeah, that’ll work. Note: if you find this dish too spicy please perform “I’m a little tea pot” at the table.
For the Catfish
¼ cup olive oil
1 teaspoon salt
2 teaspoons cayenne pepper
The juice of 2 limes
1 teaspoon of lime zest
3 large cloves garlic, minced
3 large shallots, minced
2 teaspoons ground cumin
1 bunch cilantro, leaves only, finely chopped
4 each 6 to 8 ounce portions of Catfish. This recipe is also great with Snapper, Grouper, Salmon or even Shrimp
Olive oil for brushing grill
Lime wedges, for garnish
Sour cream for a cooling garnish
For the Slaw
2 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 chipotle in Adobo or more if your feeling the heat vibe…yes these are available at Metro I also use them as breathe fresheners
2 teaspoons chopped fresh cilantro
1/3 cup olive oil
1 tablespoon and 1 teaspoon apple cider vinegar
2 teaspoons white sugar
3/4 teaspoon cayenne pepper
Salt and pepper to taste
How it’s done
In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lime juice, lime zest, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).
Place the Catfish fillets in a large glass pie dish or ceramic container. Pour the marinade over the Catfish. Make sure the fillets are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.
Meanwhile in a large bowl, toss together the cabbage, carrot, onion, red pepper, chipotle and cilantro. Set aside. In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
Preheat gas grill to high heat. Brush grill clean with wire brush and rub with a little olive on some bunched up paper towels. Grill the Catfish for 4 to 5 minutes on each side, until done to your liking. Plate Slaw into four dishes and place Catfish on top garnish with Cilantro, lime wedges and a dollop of sour cream. Don’t use low fat…have a Corona light instead.
Metropolitan Seafood Co. Inc.
42 Old Highway Clinton NJ 08809