| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
tb |
Vinegar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Onions; finely chopped |
| 2 |
|
Catfish; 1 lb. each |
| 3 |
tb |
Combined butter & vegetable oil |
INSTRUCTIONS
1) Remove the slime from the fish with paper towels. Remove the head and
backbone without cutting them in half. Preheat the broiler. Use a shallow
baking dish large enough to hold the fish flat in a single layer.
2) Mix in a small bowl the oil, vinegar, salt, pepper and onions; pour over
the fish in the baking dish. The fish should have been placed with the skin
side down.
3) Let it sit this way for 20 minutes, then turn the fish over and soak in
the marinade for another 20 minutes. Brush the broiler rack with the
oil-butter mixture and place the catfish, skin side down on the rack about
3 inches from the source of heat for 15 minutes.
4) Grill only on one side, basting from time to time with the melted
oil-butter mixture. After the fish has turned golden brown and flaky, serve
at once with horseradish butter.
Posted to recipelu-digest Volume 01 Number 628 by "Joe"
<Broutek@worldnet.att.net> on Jan 29, 1998
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