| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Cklive04 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Tamari sauce; plus |
| 1 |
ts |
Tamari sauce |
| 2 |
tb |
Freshly-squeezed lemon juice; plus |
| 1 |
ts |
Freshly-squeezed lemon juice |
| 1/8 |
ts |
Garlic powder |
| 1 1/4 |
ts |
Ground coriander seed |
| 1/4 |
ts |
Dried orange peel -; (generous tspn) |
| 4 1/2 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black or white pepper; to taste |
| 4 |
|
Catfish fillets; 3/4" to 1" thick, – (7 to 8 oz ea) |
INSTRUCTIONS
Start a hot fire in the grill or preheat the oven broiler. Mix the tamari
sauce, lemon juice, garlic, coriander, and orange peel in a medium-size
bowl. Gradually whisk in the olive oil. Use the marinade right away or
refrigerate it for up to 3 weeks. Season the catfish fillets with the salt
and pepper and marinate them in about three quarters of tamari marinade for
30 to 45 minutes, if there is time. Otherwise brush them with the marinade
before and during grilling. Place the catfish fillets, round-side down, on
the preheated rack. (I like to brush the top of the grate with vegetable
oil just before grilling to help prevent sticking.) Grill them or broil
round-side up, for 5 to 6 minutes, until they've browned, and turn them
over with a metal spatula. Grill or broil the second side for another 3 to
4 minutes. Depending on the intensity of the heat, the fillets should be
done at this point. To check, slightly separate the flesh in the center of
one fillet with your metal spatula -- it should be white and opaque
throughout. Place the catfish fillets on warm dinner plates, drizzle over
more of the tamari coriander marinade, and serve right away. This recipe
yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Leslie
Revsin, "Great Fish, Quick" From the TV FOOD NETWORK - (Show # CL-9096
broadcast 03-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-03-1998
Recipe by: Leslie Revsin
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