Grilled Catfish Mexicana Recipe

Serves/Makes: 4 servings

Ingredients:

  • 4 catfish fillets (about 6 ounces each and 3/4 inch thick), skin removed
  • 1/2 cup milk
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1/2 cup chopped green, yellow or red pepper
  • 1/4 cup fresh snipped cilantro leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 teaspoons taco sauce or salsa (optional)
  • Lemon wedges for garnish
  • Lime wedges for garnish
How to cook Grilled Catfish Mexicana:
  • Combine milk and cumin in large, plastic, zip top food-storage bag. Add fillets, turning to coat. Seal bag. Chill 1 hour.
  • In 8-inch skillet, heat oil over medium heat. Reduce heat to low.
  • Stir in onion, pepper, cilantro, salt and pepper. Simmer, uncovered for 1-2 minutes, or until pepper is tender-crisp. Set aside.
  • Drain milk mixture from fillets; discard.
  • Cut four 14 x 12-inch sheets of heavy-duty aluminum foil.
  • Place 1 fillet on each sheet of foil. Top each fillet with one-fourth vegetable mixture and 1 teaspoon taco sauce.
  • Fold long sides of foil together in locked folds. Fold and crimp short ends; seal tightly.
  • Place foil packs on grill grate. Grill, covered for 11-17 minutes, or until fish is firm and opaque.
  • Garnish the Grilled Catfish Mexicana with lemon and lime wedges and serve hot.
Grilled Catfish Mexicana recipe

Note:

The Grilled Catfish Mexicana recipe is delicious, simple, and really easy to cook.


This recipe for Grilled Catfish Mexicana serves/makes: 4 servings

The Grilled Catfish Mexicana recipe and the pictures are adopted from The Preparing Fish & Wild Game.

Main Ingredient: Catfish (more Catfish recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)
Cuisine: Mexican (more Mexican recipes)

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