From The Catfish Institute at Sneaky Kitchen
2 pounds U.S. farm-raised catfish fillets
1 cup lime juice (5 or 6 limes)
3 cups mesquite or hickory wood chips
1 large onion, sliced and separated into rings
1 large sweet red or green pepper, cut into strips
2 cloves garlic, minced
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour or corn tortillas, warmed
Salsa, sour cream, guacamole or lime wedges for
Place catfish in a large plastic bag. Pour lime juice over fish. Seal bag and marinate in
refrigerator for 1 hour (do not marinate longer; the acid in the lime juice will
"cook" the fish). Soak wood chips in enough water to cover for 30
- 60 minutes.
Drain wood chips. In a covered grill, test coals for medium-hot heat. Sprinkle wood chips
over preheated coals. Lightly brush grill rack with cooking oil. Place catfish on grill
rack. Cover and grill directly over medium-hot coals about 5 minutes on each side or until
fish flakes easily.
Meanwhile in a lg skillet cook onion, red or green pepper & garlic in butter or
margarine until just tender; stir in salt & pepper. Cut grilled catfish into chunks
& toss with onion mixture. Fill tortillas with catfish mixture. Serve with salsa, sour
cream, guacamole & lime wedges.
Serves 4 or more.
Note #1: Substitute 1 tablespoon
olive oil for a healthier dish.
Note #2: Fat-free or reduced-fat
sour cream may be substituted.
Naturally if you can't grill, you can pan-fry or broil, but the flavor won't be
the same. Try brushing the fish with a little of the lime juice mixed with one or
two drops of smoke flavoring before cooking if you like.