After 15 years of living in Texas, I almost didn’t realize that you could do anything with catfish other than deep fry it. I’ve been to many a fish fry where golden nuggets of cornmeal battered catfish were served by the pound.
Last summer, I went to eat at a friend’s home. She’s extremely health conscious, as she had a heart attack at an early age.
She grilled the catfish and it was deliciously spicy and the grill brought out a flavor I’d never before experienced with catfish.
With fresh catfish fillets on sale at Brookshire’s this week, it’s the perfect time to expand your catfish repertoire.
Spicy Grilled Catfish
4 (6 oz) catfish fillets
1/4 cup bottled lemon juice
1/4 cup soy sauce
1/4 cup vegetable oil
2 Tbs finely chopped fresh gingerroot or 2 tsp ground ginger
6 cloves garlic, finely chopped (1 Tbs)
3 green onions, chopped
1 tsp instant minced onion
1 tsp paprika
1/4 to 1/2 tsp cayenne pepper
In a shallow dish, arrange catfish fillets. In a small bowl or jar, combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper. Pour it over catfish. Cover, marinate then refrigerate for 1 to 2 hours.
Remove the catfish from marinade; grill or broil 4 minutes on each side, or until catfish flakes with fork.
Nutritional Information: Calories: 377, Calories from Fat: 240, Total Fat: 27 g, Cholesterol: 80 mg, Sodium: 992 mg, Total Carbohydrates: 6 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 28 g