In the Deep South, catfish is a Very Serious Subject!
I kid you not...

“MAXIMUS”
sponsored by Max Contemporary Furnishings
Artist:  Children of Mustard Seed

Barbequed Catfish with
Summer Grilled Corn Relish
The Catfish Institute

For the catfish:
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon pure chili powder, preferably medium hot
1 teaspoon ground cumin
2 teaspoons dark brown sugar
2 1/2 teaspoons paprika
6 U.S. Farm-Raised Catfish fillets

For the corn relish:
2 ears corn, husked
2 1/2 teaspoons fruity olive oil
2 large cloves garlic, minced
2 large ripe tomatoes
1 large green bell pepper, diced
2 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For grilling catfish:
Olive oil
Barbeque sauce, purchased or homemade

For garnish:
Fresh basil leaves

1. To marinate the catfish, mix salt, pepper, chili powder, cumin, brown sugar and paprika in a small bowl. Spread evenly over both sides of catfish fillets, place on a dish and cover with plastic wrap. Refrigerate at least 4 hours or preferably overnight.
2. About 1 hour before serving, prepare charcoal for grilling and let burn until coals are hot.
3. To prepare the corn relish, brush corn lightly with some of the olive oil and lay on the grill rack over the hot coals. Grill, turning often, until golden on all sides. Cool. Cut kernels from cobs with a sharp knife into a large bowl.
(There should be about 1 1/3 cups.)
4. Heat remaining olive oil in a small skillet over medium-low heat. Add garlic and cook, stirring often, about 10 minutes or until very soft and fragrant. Cool and add to bowl of corn kernels.
5. Cut tomatoes in half and gently squeeze out seeds and discard. Dice the tomatoes. (There should be about 1 1/3 cups.) Add tomatoes and green pepper to corn mixture. Mix in lemon juice, salt and pepper. Taste salad
and adjust seasonings if desired.
6. To grill the catfish, brush the marinated fillets with olive oil and lay on the grill over the hottest part of the fire. After about 30 seconds, turn fillets 90 degrees and grill on the same side for 30 seconds longer. Move the fillets to a cooler part of the fire and cook 2 minutes longer on that side. Turn over and cook 3 to 4 minutes on the other side, or until fish flakes easily when tested with a fork. Just before the fillets are done, brush with barbecue sauce.
7. Place the grilled catfish on serving plates and spoon corn relish over them. Garnish with fresh basil leaves.
© 2003 The Catfish Institute.

Featured Archive Recipes:
Catfish and Potatoes with Salsa Verde
Catfish a la Creole
Spicy Blackened Catfish
Emeril's Panfried Catfish with Lemon and Garlic
Pan-Sauteed Catfish with Cajun Crawfish Butter
Catfish Fingers with Tomato Tartar Sauce
Catfish Tacos with Tequila Cream Corn


Index - Fish Recipe Archives
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