Well, any kind of fish really, but where I live, the catfish is plentiful, delicious and incredibly popular. This recipe is a fan favorite at cookouts, and it’s so simple, and very healthy. (Don’t worry you can fry the fish too after it’s been in the marinade, I’m not backin’ out of you). I love to use good old fashioned soft corn tortillas with these, there’s just something about the authenticity Of course instead of plain old lettuce and tomato, I used pico de gallo and baby greens. Did someone say avocado? DUH!!!!!! Here’s what I use to make four portions:
4 4 oz. Catfish Filets
1 tbsp. chili powder
1 tsbp. Cumin
1 tbsp. cajun seasoning
1 tsp garlic powder
1 tbsp chopped cilantro
Juice of 1 lime
2 tbsp olive oil
Salt and pepper
- The night before mix together all of your spices, lime juice, olive oil and cilantro. Toss your catfish in the mix and allow it to sit overnight.
Cutting the catfish - When you’re ready to cook, heat up a heavy bottom skillet, or even better, a nice old school cast iron skillet.
- Throw just a bit of oil into the pan an let it smoke just a bit. Lay the pieces of catfish in 1 or 2 at a time, making sure not ot overlap. We really good color and we don’t want moisture to build up in the pan.
- Turn the catfish as needed, when it’s ready, put it right on a plate or right into one of your tortillas. Top it with whatever you want.
I gave you a couple of ideas already about what to serve with these, but rice and black beans is always a winner for a nice side. (Be sure to use PLENTY of pork in your beans, for no reason other than it’s DELICIOUS!!!!) I have an article on how to cook beans here in case you need it. I also like to grill some corn and pull it off the cob, then toss is with some mixed greens as well. You can also use you favorite taco toppings too. Don’t worry about that stupid no cheese with fish rule here…IT’S A TACO!!!
You got questions? Leave ’em in the comments
Happy Eating
-The Doctor