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Grilled Catfish Fillets with Tabasco Butter Sauce

2 tablespoons celery salt
2 teaspoons freshly milled black pepper
2 teaspoons sweet paprika
1/8 teaspoon ground cayenne
Six catfish fillets, about 8 ounces each and ¾ inch thick

Tabasco Butter
4 tablespoons (½ stick) butter
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 to 1½ tablespoons Tabasco sauce
Salt, optional
Vegetable oil spray

Make a spice rub, combining in a small bowl the celery salt, pepper, paprika, and cayenne. Coat the catfish with the rub. Wrap the catfish in plastic and let them sit at room temperature for 20 to 30 minutes. Fire up the grill*, bringing the heat to medium-high. Place butter ingredients in a small saucepan. Heat on either the stovetop or on the grill until melted and bubbly and keep warm over low heat. Just before placing the fillets on the grill, spray the fillets lightly, but thoroughly, with oil before placing them on the grill. Grill catfish uncovered for a total of 7 to 9 minutes, carefully turning twice so that one side cooks a bit longer and crisps a bit more than the other. Use a spatula rather than tongs for turning the catfish—this prevents loss of juices. The fish is done when flaky and opaque. Serve immediately with the crisper side up, accompanied by the sauce. Serves 6.

*Note: Before firing up the grill to grill fish, make sure to have a clean, oiled grate.
Source: America’s Outdoor Cooking Experts, Bill and Cheryl Jamison

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Grilled Catfish with Coffee Butter


(Courtesy of the Catfish Institute)

Ingredients:
1 tablespoon lemon juice
1 tablespoon instant coffee powder
¼ cup margarine, melted
¼ teaspoon onion powder
½ teaspoon salt
2 pounds U.S. Farm-Raised Catfish fillets

Instructions: Combine all ingredients expect catfish fillets.  Brush mixture very thickly onto fillets.  Broil 3 to 4 inches from the grill for 10 minutes.  Turn and brush fish again with sauce.  Broil 10 minutes longer or until fish flakes easily.  Serves 6.

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Grilled Catfish Tacos with Citrus Slaw

 

(Courtesy of the Catfish Institute)

Ingredients:
4 US Farm-Raised Catfish fillets
1 tablespoon mild or hot chili powder
1 tablespoon canola oil
1 tablespoon fresh lemon or lime juice
Lemon or/lime wedges
Citrus leaves (optional)
Citrus slaw (ingredients follow)
2 cups prepared coleslaw mix
1 cup orange sections, diced
1 cup thinly sliced red bell pepper
½ cup vertically sliced red onion
2 tablespoons canola oil
2 tablespoons seasoned rice vinegar

Instructions: Prepare grill. Combine chili powder, oil and lime juice in a small bowl; brush over both sides of fillets. Arrange in a wire grilling basket coated with cooking spray.

Place grilling basket on grill rack; grill 6-8 minutes on each side until catfish flakes easily when tested with a fork. Place 1 fillet on a tortilla, and top with ¾ cup Citrus Slaw. Squeeze lemon and line over slaw. Garnish with cilantro, if desired.

For Citrus Slaw: Combine all ingredients in a bowl; tossing gently. Cover and chill. Serves 4.

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Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce


(Courtesy of the Catfish Institute)

Ingredients:

For marinating catfish:
4 U.S. Farm-Raised Catfish fillets
2 tablespoons vegetable oil
1 tablespoon minced fresh lemon grass, or grated lemon zest, to taste

For Hoisin-Ginger Sauce*:
1 tablespoon vegetable oil
2 tablespoons finely minced yellow onion
1 cup hoisin sauce
1 cup water
1/3 cup rice wine vinegar or white vinegar
¼ teaspoon ground chili paste (optional)
*Hoisin sauce and chili paste are available at Asian markets

For garnish:
Green Onions
Peanuts

Instructions: Place catfish in a shallow pan and sprinkle with oil and lemon grass or lemon zest. Set aside.

To make the sauce, heat oil in a small saucepan over medium heat. Add onion and garlic and sauté for about 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat an simmer for about 10 minutes or until a cream consistency. If sauce is too thick, add more water. Set aside.

Prepare the grill.

Place fillets on an oiled grill rack. Grill about 4 inches from the heat source for 2 or 3 minutes on each side, or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon a little of the sauce on top. Spring with green onions and peanuts and serve.

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Spicy Grilled Catfish


(Courtesy of the Catfish Institute)

Ingredients:
2 tablespoons olive oil
¼ cup lime juice
1 cup Chardonnay wine
2 tablespoons dry mustard
2 tablespoons chili powder
2 teaspoons pepper
½ cup chopped fresh cilantro
½ teaspoon salt (optional)
1 pound U.S. Farm-Raised Catfish fillets

Instructions: Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in 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.

Grill 4 inches from the heat source, basting with reserved marinade for about 3 minutes on each side, or until fish flakes with a tested with a fork.

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Catfish with Tangy Sauce

(Courtesy of the Catfish Institute)

Ingredients:
¼ cup orange juice
2 tablespoons vegetable oil
2 tablespoons light soy sauce
1 tablespoon lemon juice
1 clove garlic, minced
1/8 teaspoon pepper
4 pounds U.S. Farm-Raised Catfish fillets

Instructions: Mix orange juice, oil, soy sauce, lemon juice, garlic and pepper in a bowl.

Brush catfish fillets with sauce mixture. Place fillets on a oiled grill rack. Grill about 4 inches from heat source for 5 minutes on each side, brushing frequently with sauce or until fish flakes when tested with a fork.

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Grilled Fish with Nectarine Mint Salsa

(Courtesy of the California Tree Fruit Agreement)

Ingredients:
4 medium halibut, swordfish or mahi mahi fillets or steaks
3 tablespoons butter
1 tablespoon lemon juice
2 cloves minced fresh garlic
1/4 teaspoon lemon pepper
1/4 teaspoon salt

Nectarine Mint Salsa: (recipe follows)
1 cup diced fresh California nectarines
3 tablespoons finely chopped red bell pepper
2 tablespoons sliced green onions
2 teaspoons fresh lime juice
1/2 tablespoon chopped fresh mint
1/2 finely chopped small seeded jalapeno pepper

To prepare salsa: Stir together all ingredients and keep covered until ready to serve.

Instructions: Prepare grill for cooking fish over medium-high heat. Rinse fish and pat dry. Melt butter in a small saucepan. Add lemon juice, garlic, lemon pepper and salt; simmer for 1 minute over low heat and set aside. Cook fish steaks for about 5 minutes on each side or until fish flakes easily with a fork, brushing liberally with butter mixture during the last few minutes of cooking. Serve with a large scoop of Nectarine Mint Salsa. 

Makes 4 servings.

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Sydney-Sider Grilled Whitefish-Nectarine Skewers

(Courtesy of the California Tree Fruit Agreement)

Ingredients:
1 pound thick fillets of firm white fist
2 fresh California nectarines, cut into large cubes
2 tablespoon olive oil
2 tablespoon lemon juice
2 tablespoon apple juice
2 tablespoon rubbed sage
4 teaspoon minced garlic
¼ teaspoon pepper
1/3 cup dry white wine such as Chardonnay or Sauvignon

Instructions: Cut fish into large cubes and thread onto skewers with nectarine cubes. Mix oil, lemon juice, sage, garlic and pepper. Brush over skewers and barbecue over medium coals for 10 minutes or until done as desired.  Makes 4 Servings.

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Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa

(Courtesy of the California Salmon Council)

Ingredients:

4 fresh California King Salmon steaks (six-oz)

For Citrus Marinade:
½ cup fresh orange juice
¼ cup fresh lime juice
2 tablespoons olive oil
2 garlic cloves, crushed
1 serano chili, seeded and minced
2 teaspoons lime zest, grated
½ teaspoons salt
1/8 teaspoons coarsely ground black pepper

To prepare marinade: In a small bowl whisk together orange juice, lime juice, oil, garlic, chili, lime zest, salt and pepper.

Roasted Corn-Black Bean Salsa:
3 to 4 ears of fresh corn
1 can (15 oz) black beans, rinsed
2 roma tomatoes, diced
1/3 cup green onions, minced
1/3 cilantro, minced
2 serano chilies, seeded and minced
½ teaspoons salt
½ chili powder
¼ teaspoons ground black pepper
1/3 cup Citrus Marinade

To prepare the Roasted Corn-Black Bean Salsa: Roast the ears of corn on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off the cob and place in medium bowl. Mix in the black beans, tomatoes, green onions, cilantro, serano chilies, salt, chili powder, pepper and citrus marinade. Stir gently.

Instructions: Rinse salmon steaks and pat dry. Prepare the Citrus Marinade. Remove 1/3 cup of the marinade and reserve to add to the Roasted Corn-Black Bean Salsa. Pour the remainder of the marinade over the salmon in plastic bag and marinade in the refrigerator while making the salsa. Place the salmon on an oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time. (Discard leftover marinade.) Salmon is done when the meat flakes easily and is evenly colored. Serve with Roasted Corn-Black Bean Salsa.  Makes 4 servings.

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Pacific Ocean Salmon with Fresh Vegetables

(Courtesy of the California Salmon Council)

Ingredients:
4 fresh California King Salmon fillets (six-oz.)
(Rinse salmon fillets and pat dry. Set the fillets aside)

For Balsamic Marinade:
1/3 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons seasoned rice wine vinegar
1 tablespoon Dijon mustard
2 cloves of garlic, crushed
½ teaspoon salt
¼ teaspoon coarsely ground pepper
¼ teaspoon crushed red pepper

To prepare marinade: In a small bowl whisk together oil, vinegar, mustard, garlic, salt, black and red pepper. Remove 1/4 cup marinade to baste the salmon while grilling.

For Vegetables:
¾ lbs broccoli florets with 2-1/2 inch stems
1 cup roma tomatoes, diced
1/3 cup red onion, diced
2 tablespoons capers
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh dill, chopped
Balsamic vinegar

Instructions: Steam broccoli about 5 minutes or until crisp-tender. Rinse with cold water. Place in a large bowl with tomatoes, onions, capers, basil, and dill. Pour remainder of marinade over the vegetables in a bowl and marinade. Grill salmon and serve fish over room-temperature vegetables. Makes 4 servings.

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