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You may have never thought about fish fajitas, but this recipe
is worth a try. It's from
The Catfish Institute, one of many on their website featuring ways
to cook farm-raised catfish. It's made for summer grilling, can be cooked
low-fat, and is marinated for great flavor and healthier cooking over the
2 lbs. 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 (Note #1)
8 flour or corn tortillas, warmed
Salsa, sour cream (Note #2), guacamole or lime wedges
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. (Note #3)
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 large skillet cook onion, red or green pepper and garlic in butter
or margarine until just tender. Stir in
black pepper. Cut grilled catfish into
chunks. Toss with onion mixture. Fill tortillas with catfish mixture. Serve with
salsa, sour cream, guacamole and lime wedges.
Substitute 1 tablespoon olive oil for a healthier dish.
Fat-free or reduced-fat sour cream may be substituted.
Note #3: 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 and one or two drops of smoke
flavoring before cooking if you like.