Receta Spicy Grilled Catfish With Aioli
Ingredientes
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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.