Catfish Skewers with Pineapple-Orange Marinade

Catfish Skewers with Pineapple-Orange Marinade Recipe | Delicious Seafood Dish

Preparation time: 1 hour | Cooking time: 10-15 minutes | Servings: 4

Introduction

Catfish Skewers with Pineapple-Orange Marinade is a delicious and flavorful dish that is perfect for a summer barbecue or a weeknight dinner. The combination of juicy catfish, sweet pineapple, and tangy orange marinade creates a mouthwatering flavor profile that is sure to impress your family and friends.

History

This recipe is a modern twist on traditional seafood skewers, which have been enjoyed by cultures around the world for centuries. Skewered foods have a long history, with evidence of skewers being used for cooking dating back to ancient times. The addition of pineapple and orange marinade adds a tropical flair to this classic dish.

Ingredients

1 lb (454 g) cubed catfish filets
6 oz (170 g) pineapple / orange juice
1 tbsp brown sugar
2 tsp olive oil
1.5 cups fresh cubed pineapple
1.5 cups red grapes or peeled orange sections or diced carrot

How to prepare

Place the cubed catfish in a shallow dish with the juice, brown sugar, and olive oil.
Toss the ingredients to coat the catfish.
Marinate the catfish in the refrigerator for about 1 hour.
Thread the marinated catfish, cubed pineapple, and grapes (oranges or carrots) onto skewers.
Baste the skewers with the pineapple marinade.
Grill the skewers, basting occasionally, until the catfish flakes easily.

Variations

Substitute the catfish with shrimp or chicken for a different flavor profile.
Add bell peppers, onions, or cherry tomatoes to the skewers for added color and texture.

Cooking Tips & Tricks

Make sure to marinate the catfish for at least 1 hour to allow the flavors to fully develop.

- Soak wooden skewers in water for at least 30 minutes before threading the ingredients to prevent them from burning on the grill.

- Baste the skewers with the marinade while grilling to keep the catfish moist and flavorful.

Serving Suggestions

Serve the Catfish Skewers with Pineapple-Orange Marinade with a side of rice or quinoa and a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Grilling

Ingredient Substitutions

Use mango or peach in place of pineapple for a different tropical twist.

- Substitute honey or maple syrup for brown sugar in the marinade.

Make Ahead Tips

Prepare the marinade and marinate the catfish in advance to save time on the day of cooking.

Presentation Ideas

Serve the Catfish Skewers with Pineapple-Orange Marinade on a bed of rice or quinoa and garnish with fresh herbs or a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the tropical flavors of the marinade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

200

Carbohydrates

18g

- Dietary Fiber: 2g

- Sugars: 13g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin C: 45% DV

- Vitamin A: 70% DV

- Calcium: 4% DV

- Iron: 8% DV

Alergens

Fish

Summary

Catfish Skewers with Pineapple-Orange Marinade is a nutritious dish that is high in protein and vitamins A and C. It is low in saturated fat and calories, making it a healthy option for a balanced diet.

Summary

Catfish Skewers with Pineapple-Orange Marinade is a delicious and nutritious dish that is perfect for a summer barbecue or a weeknight dinner. With a tropical flavor profile and a healthy balance of protein, carbohydrates, and vitamins, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Catfish Skewers with Pineapple-Orange Marinade. It was many years ago, when I was just a young girl living in the small fishing village of Montego Bay, Jamaica. My grandmother, Mama Lou, was known throughout the village for her culinary skills, and she was always eager to teach me new recipes and techniques in the kitchen.

One hot summer day, Mama Lou and I went down to the docks to pick up some fresh catfish for dinner. As we walked past the colorful fishing boats, the smell of the sea mingled with the scent of ripe pineapple and oranges from the nearby fruit stands. Mama Lou turned to me with a mischievous twinkle in her eye and said, "Today, we are going to make something special with our catch."

We returned home and Mama Lou set to work preparing the ingredients for the marinade. She showed me how to carefully peel and chop the pineapple and oranges, explaining that the acidity of the fruits would help to tenderize the catfish and infuse it with a sweet and tangy flavor. As she mixed together the marinade with a splash of soy sauce, a hint of ginger, and a sprinkle of brown sugar, I watched in awe as the vibrant colors and fragrant aromas filled the kitchen.

Once the marinade was ready, Mama Lou carefully threaded the chunks of catfish onto skewers, alternating them with pieces of pineapple and orange. She explained that the combination of fish, fruit, and marinade would create a perfect balance of flavors and textures when grilled over an open flame. I eagerly helped her brush the skewers with the remaining marinade, making sure each piece was coated evenly before placing them on the grill.

As the skewers sizzled and the sweet and savory aromas wafted through the air, Mama Lou regaled me with stories of her own childhood in Jamaica and the recipes she had learned from her own grandmother. She spoke of the importance of using fresh, locally sourced ingredients and the satisfaction of sharing a homemade meal with loved ones. I listened intently, absorbing every word and taking mental notes as I watched her expertly turn the skewers on the grill.

After a few minutes, the catfish skewers were golden brown and caramelized, the pineapple and orange glistening with the marinade. Mama Lou carefully removed them from the grill and plated them up, garnishing each skewer with a sprinkle of fresh cilantro and a squeeze of lime juice. She handed me a skewer and encouraged me to take a bite, savoring the burst of flavors and textures in each mouthful.

As I savored the tender catfish, juicy pineapple, and zesty orange, I felt a sense of pride and accomplishment wash over me. I had learned a new recipe from Mama Lou, one that combined the traditions of our Jamaican heritage with a modern twist. The Catfish Skewers with Pineapple-Orange Marinade had become a staple in our household, a dish that we would often share with friends and family during gatherings and celebrations.

Years have passed since that fateful day at the docks, but the memory of making Catfish Skewers with Pineapple-Orange Marinade with Mama Lou will always hold a special place in my heart. The recipe has been passed down through generations, each cook adding their own unique touch to create a dish that is as delicious as it is nostalgic. Mama Lou may no longer be with us, but her spirit lives on in every bite of this savory and sweet creation, a testament to the power of food to bring people together and create lasting memories.