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Ingredientes
- 1Â 1/2 lb catfish fillets
- 1/2 c. mayonnaise
- 3 x garlic cloves pressed
- 1 Tbsp. lemon juice
- 1 tsp Dijon mustard
- 1Â 1/2 tsp minced fresh tarragon
- Â Â (or possibly 1/2 tspn dry tarragon)
- 2 Tbsp. freshly-grnd black pepper
- 2 Tbsp. freshly-grnd white pepper
- 2 Tbsp. dry thyme
- 2 Tbsp. dry oregano
- 2 Tbsp. garlic pwdr
- 2 Tbsp. onion pwdr
- 2 Tbsp. chili pwdr
- 1 Tbsp. cayenne pepper
- 1 Tbsp. grnd cumin
Direcciones
- Seafood Alternatives: tilapia, rockfish, lingcod Preheat a charcoal grill till the coals glow red with white ash on the edges. Rinse the catfish with cool water; pat dry with paper towels.
- Combine all the aioli ingredients; mix well and chill.
- Combine all the blackeneing mix ingredients and mix well. Pour about 1/4 of the spice mix onto a plate. Dredge both sides of the fillets in the spices to coat. Cook the catfish on the warm grill till opaque through the thickest portion, about 5 min per side.
- Serve with a spoonful of aioli alongside.
- This recipe yields 4 servings.
- Comments: Inspired by a Cajun classic, this blackened catfish cooks on your grill, not in a pan. The blackening mix is spicy, but not too warm. Serve with a mess of hush puppies, coleslaw and cool watermelon slices. The spice mix makes more than needed for the recipe, but the extra will keep.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 493 | |
| Calories from Fat 335 | 68% |
| Total Fat 37.73g | 47% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 294mg | 12% |
| Potassium 766mg | 22% |
| Total Carbs 11.73g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.96g | 2% |
| Protein 28.8g | 46% |
