I love fish and try to have it at least once a week for my dose of vitamin B12 and iron. Catfish, however, is one fish that I often overlook. To my surprise, despite being cheaper than other varieties (Iâ€™m a haddock and cod fiend), it tastes absolutely delicious. It holds its own on the grill, but is super tender and soft that it nearly melts like butter in your mouth. This recipe is simple. Grill with fresh vegetables of your choice â€“ I used peppers and onions. Enjoy!
Before picking out your fish, consult the Seafood Watch provided by the Monterey Bay Aquarium. It basically outlines the best version of the fish youâ€™re interested in â€“ both its place of origin and whether its farm-raised or wild. For catfish, the Watch recommends farm-raised, so thatâ€™s exactly what I purchased.
Grilled Catfish and Vegetables Skewers
Keywords: main pescetarian catfish peppers
- 1 pound catfish (2 fillets)
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium white onion
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
Cut the catfish into equal-sized, cube-like pieces and chop the onions and peppers (stems and seeds removed) into pieces the same width of the catfish chunks. You can use metal or wooden skewers, but if you choose to use wooden skewers, soak them in water for about 30 minutes prior to use, just so they donâ€™t burn. Pierce the vegetables, one piece of each color pepper and one piece of the onion, a piece of catfish, the peppers and onion again, and so on, ending with a vegetable layer, so that there are 3-4 layers of catfish total.
Brush the catfish and vegetables with olive oil and season generously with salt, pepper, and sweet paprika. Place the skewers at a diagonal on the barbecue and close the lid.
After about 5-8 minutes, turn the skewers over to cook the other other side. Wait another five minutes, or until the catfish is tender and the vegetables browned.
Serve the skewers over rice or flavored rice, such as a tomato bulgur rice.
Garnish with slices of fresh lemon.
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