This recipe from Spain combines the catfish with Mojo Verde, the cilantro (coriander leaves) and caper sauce originally from the Canary Islands. Catfish is a common fresh and brackish water fish you find nearly everywhere in the world. This dish goes well with small new potatoes, boiled or slightly roasted, and a green salad.
Yield: 4
Time: 30 minutes
Ingredients:
I wouldn’t use large catfish, they are tough and tend to taste a bit muddy. Use the smaller ones, which are raised in fish farms. They are tastier and quite easy to prepare.
Mojo Verde:
- 2/3 cup (19 g) fresh cilantro (coriander leaves) or flat-leaf parsley
- 3 Tbsp capers, drained
- 1 garlic clove
- 4 tsp lemon juice
- 1 tsp anchovy paste
- 1/2 tsp Dijon mustard
- salt and freshly ground black pepper
- 7 Tbsp extra virgin olive oil
Cat Fish:
- 4 catfish fillets of 1/2 lb (225 g) each, about 1 inch thick (2,5 cm)
- 2 Tbsp olive for coating the fish fillets
- salt and pepper
- dash of smoked Spanish paprika
Preparation:
Mojo Verde:
Add fresh cilantro (coriander leaves) or Italian parsley, capers, garlic, lemon juice, anchovy paste and mustard to the mini blender. With the motor running, add the extra virgin olive oil in a thin stream to make a rough puree. Taste for salt and pepper.
Catfish:
Light the grill or heat the broiler. Coat the fish on all sides with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, 3 to 4 minutes longer.
Serve with some of the Mojo Verde on the side.
