Description[]
A Catfish recipe.
Ingredients[]
Pickled red onions[]
- 1 quart water, plus more as needed
- 2 small red onions, sliced 1-inch thick
- 2 teaspoons sugar
- 1 teaspoon dried oregano, preferably Mexican
- ½ teaspoon freshly ground pepper
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 4 garlic cloves, halved
- ⅔ cup cider vinegar or lime juice
Achiote marinade[]
- 1 tablespoon achiote seed (see note)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano, preferably Mexican
- ¼ teaspoon ground cloves
- ½ teaspoon ground cumin
- 5 large garlic cloves
- 1 teaspoon salt
- 3 tablespoons cider vinegar or lime juice
Catfish[]
Garnish[]
- cilantro sprigs
Directions[]
- To prepare the pickled onions, bring 1 quart of water to a boil in a medium saucepan.
- Add onions and cook for 45 seconds.
- Drain onions and rinse under cold water.
- Place onions in a non-corrosive bowl and add sugar, oregano, pepper, cumin, salt, garlic and vinegar or lime juice and stir to combine.
- Add enough water to the bowl to make the pickling liquid barely cover the onions.
- Cover and refrigerate for several hours, preferably overnight.
- To prepare the marinade, pulverize the achiote seeds as finely as possible in a spice grinder.
- Add the pepper, cinnamon, coriander, oregano, cloves and cumin and pulse the grinder on and off a few times to combine the spices.
- Place in a small bowl and set aside.
- Finely chop the garlic.
- Sprinkle salt over garlic.
- Using the flat side of a heavy chef's knife, mash and smear the garlic and salt mixture, working it back and forth on the cutting board until it forms a paste.
- Add the garlic paste along with the vinegar or lime juice to the bowl with the spice mixture and mix until thoroughly combined.
- Spread about a teaspoon of the marinade over each side of the catfish fillets (there may be a little marinade left over).
- Place the fillets on a sheet pan, cover with plastic wrap and refrigerate for 1 to 2 hours.
- About 1 hour before serving, prepare a charcoal fire for grilling and let it burn until the coals are hot.
- To grill the marinated fillets, brush them with a little olive oil and place on the grill over the hottest part of the fire.
- After about 30 seconds, turn the 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 for 2 minutes longer on that side.
- Turn the fillets over and cook for 3 to 4 minutes on the other side or until flakes easily when tested with a fork.
- Serve the catfish on warm plates topped with pickled red onions and a sprig of cilantro.