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Catfish Barbacoa with Country Slaw

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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 tb Soy sauce
2 tb Toasted sesame oil
2 tb Molasses
1/4 ts Chinese chili oil
1/2 Onion; sliced
2 Garlic cloves; chopped
1/2 ts Chopped ginger
1/2 ts 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 tb Lemon juice
2 tb Slivered roasted almonds

INSTRUCTIONS

COUNTRY SLAW
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
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