Grilled Catfish Hawaiian

Grilled Catfish Hawaiian Recipe with Pineapple and Red Bell Pepper

Region / culture: Caribbean | Preparation time: 1-2 hours | Cooking time: 8 minutes | Servings: 4

Introduction

Grilled Catfish Hawaiian is a delicious and flavorful dish that combines the tropical flavors of pineapple with the savory taste of catfish. This recipe is perfect for a summer barbecue or a quick and easy weeknight meal.

History

Grilled Catfish Hawaiian is a popular dish that originated in Hawaii, where fresh seafood and tropical fruits are abundant. The combination of grilled catfish with pineapple, bell pepper, and onion creates a unique and delicious flavor profile that is sure to please your taste buds.

Ingredients

U.S. farm-raised catfish fillets, cut into 1-inch cubes
1 cup pineapple chunks
1 small red bell pepper, cut into 1-inch squares
1 small red onion, cut into 1-inch wedges

Marinade

2 tbsp soy sauce
2 tbsp lime juice
0.25 cup vegetable oil
1 clove garlic, minced
1 tbsp minced fresh ginger (or 1 tsp dried ginger)
2 green onions, chopped
0.5 tsp cayenne pepper

How to prepare

Thread catfish fillet cubes onto four small skewers, alternating them with pieces of pineapple, bell pepper, and onion.
Place the skewers in a shallow dish.
To prepare the marinade, mix the soy sauce, lime juice, oil, garlic, ginger, green onions, and cayenne pepper in a small bowl.
Pour the marinade over the skewers, cover with plastic wrap, and refrigerate for 1 to 2 hours to marinate.
Prepare a grill or preheat the broiler.
Grill or broil the skewers about 4 inches from the heat source for 4 minutes on each side or until the fish flakes easily when tested with a fork.

Variations

You can substitute the catfish with another type of white fish, such as tilapia or cod.
Add some heat to the marinade by including a chopped jalapeno or red pepper flakes.

Cooking Tips & Tricks

Make sure to cut the catfish fillets into evenly sized cubes to ensure even cooking.

- Marinating the skewers for 1 to 2 hours will help infuse the flavors into the fish and vegetables.

- If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.

Serving Suggestions

Serve the Grilled Catfish Hawaiian skewers with a side of steamed rice or a fresh green salad.

Cooking Techniques

Grilling or broiling the skewers is the best way to cook this dish to achieve a smoky and charred flavor.

Ingredient Substitutions

You can use canned pineapple chunks if fresh pineapple is not available.

- Substitute the soy sauce with tamari for a gluten-free option.

Make Ahead Tips

You can prepare the marinade and skewers ahead of time and refrigerate them until ready to cook.

Presentation Ideas

Serve the Grilled Catfish Hawaiian skewers on a bed of rice with a sprinkle of chopped cilantro for a pop of color.

Pairing Recommendations

Pair this dish with a crisp and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio.

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

250 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin A, and potassium.

Alergens

This recipe contains soy and fish allergens.

Summary

Grilled Catfish Hawaiian is a nutritious and well-balanced meal that is high in protein and vitamins.

Summary

Grilled Catfish Hawaiian is a delicious and healthy dish that is perfect for a summer meal. With its combination of savory and sweet flavors, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was spending the afternoon at my friend Maria's house. Her mother, Mrs. Rodriguez, was in the kitchen preparing dinner, and the smell of grilled catfish filled the air.

I had never tried catfish before, but the way Mrs. Rodriguez seasoned and grilled it made my mouth water. When I asked her for the recipe, she smiled and said it was a family secret that had been passed down for generations.

Determined to recreate the delicious meal I had just enjoyed, I begged Mrs. Rodriguez to teach me how to make Grilled Catfish Hawaiian. She agreed, and we spent the next few hours in the kitchen together, mixing ingredients and perfecting the marinade.

As we worked, Mrs. Rodriguez shared stories of her own grandmother, who had taught her how to cook when she was just a little girl. She spoke fondly of the time they had spent together in the kitchen, learning new recipes and creating delicious meals for their family.

I could see the passion and love she had for cooking in every dish she prepared, and it inspired me to learn as much as I could from her. By the time the catfish was ready to be grilled, I felt like I had been given a gift – not just a recipe, but a piece of Mrs. Rodriguez's family history.

The first bite of the grilled catfish was even better than I remembered. The flavors of the marinade – a blend of soy sauce, pineapple juice, and ginger – combined perfectly with the tender fish, creating a dish that was both sweet and savory.

I knew that I had found a new favorite recipe, one that I would cherish and pass down to future generations. As I thanked Mrs. Rodriguez for her guidance and wisdom in the kitchen, she smiled and told me that cooking was a way to connect with our past and create memories that would last a lifetime.

From that day on, Grilled Catfish Hawaiian became a staple in my own recipe collection. I made it for family gatherings, dinner parties, and even just for myself on quiet evenings at home. Each time I prepared the dish, I felt a connection to Mrs. Rodriguez and her grandmother, and I was grateful for the knowledge and traditions they had passed down to me.

As the years went by, I continued to experiment with the recipe, adding my own twists and variations to make it my own. But no matter how many times I cooked Grilled Catfish Hawaiian, it always reminded me of that summer day in Mrs. Rodriguez's kitchen, where I had first fallen in love with the flavors and traditions of Hawaiian cuisine.

Now, as I pass the recipe on to my own grandchildren, I hope that they will find the same joy and inspiration in cooking that I have. And perhaps, one day, they will share their own stories of learning and creating in the kitchen, passing down recipes and memories to the next generation.

For me, Grilled Catfish Hawaiian will always be more than just a dish – it is a reminder of the power of family, tradition, and the love that goes into every meal we prepare. And for that, I am eternally grateful.