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Ingredientes
- 2 Tbsp. Tamari sauce plus
- 1 tsp Tamari sauce
- 2 Tbsp. Freshly-squeezed lemon juice plus
- 1 tsp Freshly-squeezed lemon juice
- 1/8 tsp Garlic pwdr
- 1 1/4 tsp Grnd coriander seed
- 1/4 tsp Dry orange peel - (generous tspn)
- 4 1/2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black or possibly white pepper to taste
- 4 x Catfish fillets, 3/4" to 1" thick - (7 to 8 ounce ea)
Direcciones
- Start a warm fire in the grill or possibly preheat the oven broiler.
- Mix the tamari sauce, lemon juice, garlic, coriander, and orange peel in a medium-size bowl. Gradually whisk in the extra virgin olive oil. Use the marinade right away or possibly chill it for up to 3 weeks.
- Season the catfish fillets with the salt and pepper and marinate them in about three quarters of tamari marinade for 30 to 45 min, if there is time. Otherwise brush them with the marinade before and during grilling.
- Place the catfish fillets, round-side down, on the preheated rack. (I like to brush the top of the grate with vegetable oil just before grilling to help prevent sticking.) Grill them or possibly broil round-side up, for 5 to 6 min, till they've browned, and turn them over with a metal spatula. Grill or possibly broil the second side for another 3 to 4 min. Depending on the intensity of the heat, the fillets should be done at this point. To check, slightly separate the flesh in the center of one fillet with your metal spatula - it should be white and opaque throughout.
- Place the catfish fillets on hot dinner plates, drizzle over more of the tamari coriander marinade, and serve right away.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 4 servings | |
| Calories 3 | |
| Calories from Fat 1 | 33% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 11mg | 0% |
| Total Carbs 0.49g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.05g | 0% |
| Protein 0.17g | 0% |
