Southwestern Grilled Catfish Food

SOUTHWESTERN CATFISH

Steps:

• For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

SOUTHWESTERN GRILLED CATFISH

Steps:

• Combine the first 7 ingredients; stir well.
• Rub spice mixture over catfish fillets.
• Coat gill rack with nonstick cooking spray.
• Grill fillets over medium heat for 5 minutes per side or until fish flakes easily.
• Serve with fresh salsa.

GRILLED LEMON PEPPER CATFISH

Steps:

• Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
• Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
• Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
• Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

GRILLED CATFISH FILLETS

Steps:

• Place fillets in a large resealable plastic bag; add salad dressing.
• Seal bag; refrigerate for 1 hour, turning occasionally.
• Drain and discard marinade.
• Combine remaining ingredients; mix well.
• Grill fillets, covered, over medium-hot coals for 3 minutes on each side.
• Brush with sauce.
• Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.

CAJUN-STYLED GRILLED CATFISH

Steps:

• Combine first 4 ingredients; rub the seasoning on catfish. Sprinkle lemon juice on both sides of fish.
• Grill, covered with grill lid, over medium hot coals (350-400°F) 5 minutes on each side until fish flakes easy with a fork. Garnish with lemon, if desired.

SKILLET-GRILLED CATFISH

Steps:

• In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.

ORIENTAL GRILLED CATFISH

Steps:

• Rinse catfish fillets with cold water; pat dry and set aside.
• Mix together the next 6 ingredients in a shallow, non-metal dish; reserve 2-3 tablespoons for basting.
• Add catfish to marinade, make sure to coat both sides of fish.
• Cover and refrigerate for 30 minutes; turn fish occasionally.
• Prepare grill or grill basket with cooking spray or oil.
• Over a medium-hot grill, grill catfish 3 to 5 minutes on each side or until fish flakes with a fork.
• Baste with reserved marinade during cooking.
• Serve warm and garnish with sliced green onions.

SPICY GRILLED CATFISH

Steps:

• Prepare a grill or preheat the 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 catfish.
• Add catfish to the first bowl; marinate for 15 minutes.
• Drain fillets and discard marinade.
• Place fillets on an oiled grill rack or broiler pan rack.
• Grill or broil 4 inches from the heat source, basting with reserved marinade, for about 3 minutes on each side, or until fish flakes easily when tested with a fork.