Wednesday, August 31, 2011

Jerk-Spiced Catfish

"Cuisine At Home" magazine in their August 2011 issue brought tears to this southern girls eyes. Catfish with a kick, grilled not fried.  Granted the best way to eat catfish is soaked in buttermilk, coated in Zatarain's, deep fried, hand dipped in catsup and eaten until you are so stuffed that you realize you have forgotten to touch the obligatory sides of slaw and fries.

Last night, while trying to eat a tad better I decided to give this new way of cooking catfish a try. The New Food Lover's Companion describes Jamaican jerk seasoning as "[a] dry seasoning blend that originated on the Caribbean island after which it's named, and which is used primarily in the preparation of grilled meat. The ingredients can vary, depending on the cook, but Jamaican jerk blend is generally a combination of chiles, thyme, spices (such as cinnamon, ginger, allspice and cloves), garlic and onions."

Once you have your spices mixed and your grill heated this fish takes 6 to 7 minutes from grill to table. What's not to like about that?

Jerk-Spiced Catfish

Store fresh fish on ice. But make sure as the ice melts, that water can drain so it doesn't pool around the fish, water logging it.

Calories: 177
Makes 4 servings
Total time 30 minutes

4 catfish fillets (8 oz each)
1/4 cup Simple Jerk Seasoning

Preheat grill to medium-high. Brush grill grates with oil.
Sprinkle both sides of each fillet with seasoning. Coat fillets with nonstick spray.
Grill fillets, covered, until fish flakes easily with a fork, turning once, 3-4 minutes per side.

Simple Jerk Seasoning
Makes about 1/3 cup

1 Tablespoon each brown sugar, and ground coriander
2 Teaspoons each granulated garlic and dried thyme
1 Teaspoon each kosher salt, ground allspice, and ground ginger
1/2 Teaspoon each ground cinnamon and cayenne pepper

Combine brown sugar, coriander, garlic, thyme, salt, allspice, ginger, cinnamon, and cayenne in a small bowl. Store seasoning in an airtight container for up to 6 months.

Mike and I could hardly speak while eating this. The combination of the spices and brown sugar were different, spicy and savory and the aroma was delightful. I can't wait to try it on chicken and Mike's future holds a pile of jerk ribs. Labor Day weekend here we come!

Life is good - enjoy!

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