Description
You know, catfish has somewhat of a bad reputation, but I think this is unfair. Catfish is not only yummy when prepared just right, but it’s healthy too! Read up on the health benefits above or google it. I think you’ll really enjoy this delicious recipe.
Ingredients
- GINGER-LIME MARINADE AND FISH
- 3 tablespoons fresh lime juice
- 3 tablespoons gluten-free Asian fish sauce
- 2 stalks fresh lemongrass, the bottom third yummy part only, sliced
- 2 tablespoons date sugar (or 3 tablespoons honey with a teaspoon of molasses)
- 1 tablespoon peeled, chopped fresh ginger
- 1 tablespoon olive oil
- 1 large jalapeño chile, sliced (optional if you do not like spicy)
- 1 shallot, sliced (you may use a small onion if you are doing this on a whim and don’t have any shallots to hand)
- 2 garlic cloves, coarsely chopped
- 4 (6-ounce) ¾-in thick swordfish, bass, or catfish fillets, halved lengthwise
- Olive oil for brushing on the fish.
- THE YUMMY CABBAGE SLAW
- 6 cups finely shredded savoy or napa cabbage
- 1 small seedless cucumber, cut into julienne strips
- 1 small orange bell pepper, cut into TINY julienne strips
- 2 tablespoons seasoned rice vinegar
- ½ teaspoon coarse sea salt
- ¼ cup fresh mint leaves
- 8 (12 inch) bamboo skewers, about a ½-inch wide
Instructions
- GINGER-LIME MARINADE AND FISH:
- Process all marinade ingredients in a food processor until pureed.
- Reserve ⅓ cup for savoy cabbage slaw.
- Pour remaining marinade into a large food-storage bag and add your fish fillets.
- Close bag and turn to coat.
- Refrigerate for 1 to 2 hours, turning bag once or twice.
- THE YUMMY CABBAGE SLAW
- Place the reserved ⅓ cup marinade in a large bowl.
- Add cabbage, cucumber, bell pepper, vinegar, and salt.
- Toss.
- Refrigerate for 1 hour, tossing occasionally to combine.
- Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat.
- Remove filets from marinade.
- Wipe excess marinade from filets with a paper towel.
- Brush skewers with olive oil, then carefully thread lengthwise through fillets.
- Brush the cooking grates clean and oil the grill rack.
- Lightly brush filets with oil.
- Grill skewers over direct heat until you can turn them without sticking, 3 to 4 minutes.
- Grill 4 minutes more or until barely opaque in the thickest parts,
- Toss mint into slaw and serve with the Thai catfish skewers.
- Enjoy!
Notes
This is an adaptation of a recipe I read in a magazine and unfortunately I do not recall which one it was as I tore it out of the book in my pile of “try these out one day” recipes. I altered it somewhat to ensure it is gluten-free and sugar-free and spicy optional, yet removing the spice would defeat the purpose.
