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Spicy Catfish with Black-eyed Pea Relish |
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Written by Administrator
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Sunday, 02 March 2008 |
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This is a fantastic relish topped fish that will give new life to your dinner table. The relish is also good served over crackers with cream cheese.
For the relish:
15 ounces of seasoned black-eyed peas, rinsed and drained
1/2 cup diced red bell pepper
1/3 cup sweet onion, finely chopped
3 tablespoons ranch dressing
2 cloves garlic, pressed/minced
1 teaspoon cider vinegar
1/4 teaspoon black pepper
Mix all ingredients together and chill. Can be stored in an airtight container for up to 3 days.
For the catfish:
2 tablespoons olive oil
1/4 cup lime juice
1 cup white wine
2 tablespoons dry mustard
2 tablespoons chili powder
2 teaspoons ground black pepper
1/2 cup fresh cilantro, chopped
1 teaspoon salt
2 lb catfish fillets
Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl.
Reserve 1/3 cup of marinade for basting. Transfer the remaining marinade mixture to a shallow bowl and add catfish, turning to complete coat the fish.
Marinate for 15 minutes.
Drain fillets and discard marinade.
Place fillets on an oiled grill rack.
Grill, basting with reserved marinade, for about 3 minutes on each side, or until fish flakes easily when tested with a fork.
To serve, spoon relish over the top of the catfish fillets. |
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Last Updated ( Tuesday, 25 November 2008 )
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