Catfish Barbacoa With Country Slaw
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Dujour10 | 4 | Servings |
INGREDIENTS
| 1 3/4 | lb | Codfish fillets, cut into 4 |
| pieces | ||
| Tomato puree, ¥ | ||
| 1/4 | c | Rice vinegar |
| 2 | T | Soy sauce |
| 2 | T | Toasted sesame oil |
| 2 | T | Molasses |
| 1/4 | t | Chinese chili oil |
| 1/2 | Onion, sliced | |
| 2 | Garlic cloves, chopped | |
| 1/2 | t | Chopped ginger |
| 1/2 | t | Chopped fresh thyme, plus |
| extra for | ||
| garnish | ||
| Salt and pepper | ||
| 1/2 | Head green cabbage, cored | |
| and cut into | ||
| 1-inch pieces | ||
| 4 | Plum tomatoes, chopped into | |
| 1-inch | ||
| pieces | ||
| 1/2 | c | Mayonnaise |
| 2 | T | Lemon juice |
| 2 | T | Slivered roasted almonds |
INSTRUCTIONS
In a food processor combine tomato puree, rice vinegar, soy sauce, sesame oil, molasses, chili oil, onion, garlic, ginger and thyme. Process until smooth. Season to taste with salt and pepper. Pout catfish in a glass baking dish and pour marinade mixture over. Turn fillets several times to coat. Cover and refrigerate 1 to 2 hours. Make slaw: Toss cabbage and tomatoes in a serving bowl. Combine mayonnaise and lemon juice and pour over vegetables, tossing to mix well. Sprinkle with almonds and season to taste with salt and pepper. Cover and refrigerate 1 hour. Preheat a grill. Grill fish, basting a few times with reserved marinade, 3 minutes per side until charred on the outside and juicy inside. To serve, spoon slaw on 4 dinner plates, top with cod and garnish with thyme sprigs. Yield: 4 Servings Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9081 LARRY NICOLA Converted by MM_Buster v2.0l. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 8013
Calories From Fat: 179
Total Fat: 20.5g
Cholesterol: 7.6mg
Sodium: 737.9mg
Potassium: 4245.6mg
Carbohydrates: 401.4g
Fiber: <1g
Sugar: 369.7g
Protein: 3.5g