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Receta Spicy Grilled Catfish With Aioli
by Global Cookbook

Spicy Grilled Catfish With Aioli
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Ingredientes

  • 1 1/2 lb catfish fillets
  • 1/2 c. mayonnaise
  • 3 x garlic cloves pressed
  • 1 Tbsp. lemon juice
  • 1 tsp Dijon mustard
  • 1 1/2 tsp minced fresh tarragon
  •     (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

  1. 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.
  2. Combine all the aioli ingredients; mix well and chill.
  3. 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.
  4. Serve with a spoonful of aioli alongside.
  5. This recipe yields 4 servings.
  6. 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.