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There are hundreds of ways to incorporate our gourmet catfish into meals. There’s nothing better than having an incredible meal with a table full of friends and family. After all, the family dinner table has always been a place of fellowship, friendship, and, well, food lovers in general.
Whether it’s appetizers, soups, or entrees, we love catfish and we believe you will, too. You will enjoy our pond-raised catfish for its fresh, light taste and versatility, not to mention its low fat, calorie, and cholesterol content. Our catfish fillets are rich in protein and other nutrients to round out a good healthy meal.
We are happy to share these catfish rich recipes. Bon appetit!
Grilled Catfish Fajitas with Chipotle Salsa
Ingredients
2 limes
1/2 cup olive oil
2 tablespoons chili powder
2 large garlic cloves, minced
1 teaspoon salt
3/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1 /2 pounds catfish fillet, split lengthwise
1 1/2 cups jarred salsa, any heat level
1 to 2 tablespoons chipotle
2 onions, peeled
8 large flour tortillas (8" to 10" diameter)
2 bell peppers (1 red and 1 yellow)
1/2 cup sour cream
Oil for coating grill grate
1/2 cup olive oil
2 tablespoons chili powder
2 large garlic cloves, minced
1 teaspoon salt
3/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1 /2 pounds catfish fillet, split lengthwise
1 1/2 cups jarred salsa, any heat level
1 to 2 tablespoons chipotle
2 onions, peeled
8 large flour tortillas (8" to 10" diameter)
2 bell peppers (1 red and 1 yellow)
1/2 cup sour cream
Oil for coating grill grate
Instructions
Step 1. Grate the zest from the limes into a large freezer-weight zipper-lock bag. Cut the limes in half and squeeze the juice of 1 lime into the bag. Reserve the remaining lime. Stir into the bag 1/4 cup of the oil, 1 tablespoon chili powder, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons cilantro. Pour a few tablespoons this marinade into a small zipper-lock bag, seal, and refrigerate. Add the catfish to the large bag, seal, and turn to coat completely. Refrigerate for 1 hour.
Step 2. Heat the grill as directed.
Step 3. For the salsa, mix the salsa, chipotle sauce, the juice from the reserved lime, 1/4 teaspoon of the remaining black pepper, remaining minced garlic clove and remaining 2 tablespoons cilantro. Finely chop 3 tablespoons of onion and stir into the salsa. Cover and set aside.
Step 4. Mix the remaining 1/4 cup olive oil, remaining 1 tablespoon chili powder, remaining salt, and remaining pepper in a cup. Cut the remaining onions lengthwise into quarters, leaving the root end intact to hold the quarters together as they grill. Core, seed, and quarter the bell peppers. Brush the vegetables with the seasoned oil and set aside.
Step 5. Remove the catfish from the marinade pat dry and dip in the remaining seasoned oil.
Step 6. Brush the grill grate and coat with oil. Grill the vegetables and the catfish strips until the vegetables are tender and the fish just cooked through, 3 to 4 minutes per side.
Step 7. Meanwhile, wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side. Allow guests to build the fajitas by filling each tortilla with catfish, vegetables, chipotle salsa, vinaigrette and sour cream.
Step 2. Heat the grill as directed.
Step 3. For the salsa, mix the salsa, chipotle sauce, the juice from the reserved lime, 1/4 teaspoon of the remaining black pepper, remaining minced garlic clove and remaining 2 tablespoons cilantro. Finely chop 3 tablespoons of onion and stir into the salsa. Cover and set aside.
Step 4. Mix the remaining 1/4 cup olive oil, remaining 1 tablespoon chili powder, remaining salt, and remaining pepper in a cup. Cut the remaining onions lengthwise into quarters, leaving the root end intact to hold the quarters together as they grill. Core, seed, and quarter the bell peppers. Brush the vegetables with the seasoned oil and set aside.
Step 5. Remove the catfish from the marinade pat dry and dip in the remaining seasoned oil.
Step 6. Brush the grill grate and coat with oil. Grill the vegetables and the catfish strips until the vegetables are tender and the fish just cooked through, 3 to 4 minutes per side.
Step 7. Meanwhile, wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side. Allow guests to build the fajitas by filling each tortilla with catfish, vegetables, chipotle salsa, vinaigrette and sour cream.