In the Deep South, catfish is a Very Serious Subject!
I kid you not...
“MAXIMUS”
sponsored by Max Contemporary Furnishings
Artist: Children of Mustard Seed
La Belle Cuisine
Barbequed Catfish with
Summer Grilled Corn Relish
The Catfish Institute
For the catfish:
1 teaspoon salt
1 teaspoon freshly ground
black pepper
1 teaspoon pure chili powder,
preferably medium hot
1 teaspoon ground cumin
2 teaspoons dark brown sugar
2 1/2 teaspoons paprika
6 U.S. Farm-Raised Catfish fillets
For the corn relish:
2 ears corn, husked
2 1/2 teaspoons fruity olive oil
2 large cloves garlic, minced
2 large ripe tomatoes
1 large green bell pepper, diced
2 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground
black pepper
For grilling catfish:
Olive oil
Barbeque sauce, purchased
or
homemade
For garnish:
Fresh basil leaves
1.
To marinate the catfish, mix salt, pepper, chili powder, cumin, brown
sugar
and paprika in a small bowl. Spread evenly over both sides of
catfish
fillets, place on a dish and cover with plastic wrap. Refrigerate
at least 4
hours or preferably overnight.
2. About 1 hour before serving, prepare charcoal for grilling and let burn
until coals are hot.
3. To prepare the corn relish, brush corn lightly with some of the olive oil
and lay on the grill rack over the hot coals. Grill, turning often, until
golden on all sides. Cool. Cut kernels from cobs with a sharp knife
into a
large bowl.
(There should be about 1 1/3 cups.)
4. Heat remaining olive oil in a small skillet over medium-low heat. Add
garlic and cook, stirring often, about 10 minutes or until very soft and
fragrant. Cool and add to bowl of corn kernels.
5. Cut tomatoes in half and gently squeeze out seeds and discard. Dice
the
tomatoes. (There should be about 1 1/3 cups.) Add tomatoes and
green pepper
to corn mixture. Mix in lemon juice, salt and pepper.
Taste salad
and adjust seasonings if desired.
6. To grill the catfish, brush the marinated fillets with olive oil and lay
on
the grill over the hottest part of the fire. After about 30 seconds, turn
fillets 90 degrees and grill on the same side for 30 seconds longer.
Move
the fillets to a cooler part of the fire and cook 2 minutes longer
on that
side. Turn over and cook 3 to 4 minutes on the other side, or
until fish
flakes easily when tested with a fork. Just before the fillets
are done,
brush with barbecue sauce.
7. Place the grilled catfish on serving plates and spoon corn relish over
them. Garnish with fresh basil leaves.
©
2003 The Catfish Institute.
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Sautéed Catfish with Greens, Creole Sauce
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