Best 5 Catfish With Southwestern Relish Recipes

SOUTHWESTERN CATFISH

Steps:

• For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
• Heat oil in deep-fryer to 350 degrees F.
• Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).

SOUTHWESTERN GRILLED CATFISH

Steps:

• Combine the first 7 ingredients; stir well.
• Rub spice mixture over catfish fillets.
• Coat gill rack with nonstick cooking spray.
• Grill fillets over medium heat for 5 minutes per side or until fish flakes easily.
• Serve with fresh salsa.

CATFISH WITH SOUTHWESTERN RELISH

Steps:

• Rinse fillets, dry, and set aside on plate.
• In a small bowl, combine the peel, juice, cilantro, oregano, scallion, olive oil, salt, and cayenne. Stir.
• In a medium bowl, combine avocado, beans, and tomato. Pour half of the cilantro mixture over top and toss all ingredients. Cover with saran wrap and refrigerate.
• Pour half of the remaining cilantro mix atop fillets. Turn fillets to coat and let stand 2-3 minutes (too long and acid starts to cook outside of fish).
• Heat grill pan on med-medium high, brush grill with 1/2 tsp oil.
• Remove fish from plate and place on grill. Grill 2-3 minutes, turn, brush with remaining cilantro mixture, and cook 2-3 minutes or until fish flakes when tested with a fork.
• Plate fish and top with the refrigerated southwestern relish.
• Decorate with garnishes if desired. Side suggestions: couscous, rice, sauteed green beans, asparagus.

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• Heat oil in deep fryer to 365 degrees F (185 degrees C).
• Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.