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Catfish Capers

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Ingredients
  Catfish fillets 2 1⁄2 Pound, frozen (Six Fresh Or Frozen)
  Olive oil 6 1⁄2 Teaspoon, divided
  Salt To Taste
  Lemon pepper seasoning 1 Teaspoon
  Dried dill weed 1 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Chopped pimiento 2 Ounce, drained (1 Jar)
  Capers 4 Teaspoon
  Lemon juice 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Cracked black pepper 1⁄4 Teaspoon
  Parsley sprigs 2
  Lemons 2 , thinly sliced
  Limes 2 , thinly sliced
Directions

GETTING READY
1. Thaw frozen catfish.
2. Take a lightly olive oil brushed 13x9x2-inch foil pan and arrange the fillets applied with ½ tsp olive oil.
3. Sprinkle lemon-pepper seasoning, dillweed and salt over the fillets in generous amounts.
4. Keep in the same position.

MAKING
5. Take a cooking grid and transfer the catfish carefully on to it.
6. On medium coals, grill directly covered for 25 minutes [6 ounce fillets] to 35 minutes [8 ounce fillets] or till the fish can be flaked off.
7. Take a skillet and add 1 tbsp olive oil and onions and cook till onions turn tender.
8. Take off from the heat and mix capers, parsley, mayonnaise, pepper and pimiento.
9. Keep on low heat to warm the sauce.

FINALIZING
10. On a serving platter, transfer the fish.
11. Garnish using sliced limes, sliced lemons and parsley.

SERVING
12. Serve hot with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Grilling
Dish: 
Dry Curry
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
6

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