Sweet Corn, Northern Extrasweet Variety
Sweet Corn,...
Wally Eberhart
Buy This at Allposters.com
 

 

 

 

 

 

 

  tabasco.com (McIlhenny Company)

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Barbequed Catfish with
Summer Grilled Corn Relish

 

 

Seasonal 468 x 60 

"If I go down for anything in history, I would like to be known as the person
who convinced the American people that catfish is one of the finest eating
fishes in the world."

~ Willard Scott


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

 

 

 

 

Catfish 1
Catfish 1
Kuniyoshi ...
Buy This at Allposters.com
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

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

 



La Belle Cuisine

 


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 a la Creole
Catfish Fingers with Tomato Tartar Sauce
Catfish, Fried, Blackie's
Catfish Pecan with Lemon Thyme Pecan
Butter (Commander's Palace)

Catfish and Potatoes with Salsa Verde
Sautéed Catfish with Greens, Creole Sauce
and Hush Puppies (Commander's Palace)

Catfish Tacos with Tequila Cream Corn
Panfried Catfish with Lemon and Garlic (Emeril)
Pan-Sauteed Catfish with Cajun Crawfish Butter
Spicy Blackened Catfish


Index - Fish Recipe Archives
Do you know what it means
to miss New Orleans?

Summer Holiday Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New
Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: June 10, 2013.