Grilled Catfish with Black Bean Relish

Grilled Catfish with Black Bean Relish Recipe - Authentic Taste from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Grilled catfish with black bean relish is a delicious and flavorful dish that combines the smoky taste of grilled catfish with the savory and spicy flavors of black bean relish. This recipe is perfect for a summer barbecue or a weeknight dinner.

History

This recipe is a modern twist on traditional Southern catfish dishes. Catfish is a popular ingredient in Southern cuisine, and black beans are commonly used in Latin American cooking. By combining these two ingredients, this recipe creates a unique and delicious dish that is sure to impress.

Ingredients

4 U.S. farm-raised catfish fillets
0.5 tsp garlic salt
0.25 cup chopped onion
0.25 cup chopped celery
0.25 cup chopped carrot
3 cloves garlic, minced
3 jalapeño peppers, chopped
2 tbsp butter or margarine
1 x 15 oz (425 g) can black beans, undrained
0.25 cup diced ham
0.25 cup chopped cilantro or parsley
0.5 tsp salt

How to prepare

To prepare the catfish:
Sprinkle the farm-raised catfish fillets with garlic salt and pepper.
Place them in a well-oiled grill basket or on a well-oiled grill rack.
Grill the fillets uncovered directly over medium-hot coals for about 5 minutes per side or until the fish flakes easily.
Place a fillet on each serving plate and spoon the black bean relish over them.
To prepare the relish:
In a medium saucepan, cook the onion, celery, carrot, garlic, and jalapeño peppers in butter or margarine until the onion is tender.
Stir in the black beans, ham, cilantro, and salt.
Bring to a boil, then reduce the heat.
Simmer the mixture uncovered for 10 minutes or until it reaches the desired consistency.
Makes 2 cups.

Variations

Substitute the catfish with another type of fish, such as tilapia or salmon.
Add diced tomatoes or bell peppers to the black bean relish for extra flavor.
Top the dish with avocado slices or a dollop of sour cream for a creamy finish.

Cooking Tips & Tricks

Make sure to oil the grill basket or rack well before grilling the catfish fillets to prevent sticking.

- Be careful not to overcook the catfish, as it can become dry and tough.

- Adjust the amount of jalapeño peppers to suit your spice preference.

- For a smokier flavor, try grilling the catfish over wood chips or charcoal.

Serving Suggestions

Serve the grilled catfish with black bean relish with a side of rice or quinoa and a fresh salad.

Cooking Techniques

Grilling, sautéing

Ingredient Substitutions

Use butter instead of margarine.

- Substitute the ham with cooked bacon or sausage.

- Use canned or cooked black beans instead of dried beans.

Make Ahead Tips

The black bean relish can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Arrange the grilled catfish fillets on a platter and spoon the black bean relish over the top. Garnish with fresh cilantro or parsley for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc or Chardonnay, or a light beer.

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 stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of grilled catfish with black bean relish contains approximately 300 calories.

Carbohydrates

Each serving of grilled catfish with black bean relish contains approximately 25 grams of carbohydrates.

Fats

Each serving of grilled catfish with black bean relish contains approximately 10 grams of fat.

Proteins

Each serving of grilled catfish with black bean relish contains approximately 30 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains fish and may contain allergens such as soy and wheat.

Summary

Grilled catfish with black bean relish is a nutritious and balanced meal that is high in protein and low in carbohydrates and fats.

Summary

Grilled catfish with black bean relish is a delicious and nutritious dish that is perfect for a summer barbecue or a weeknight dinner. With a balance of protein, carbohydrates, and fats, this dish is sure to satisfy your taste buds and keep you feeling full and satisfied. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a hot summer day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a picture caught my eye - grilled catfish with black bean relish. The vibrant colors and exotic ingredients jumped out at me, and I knew that this was a recipe I had to make.

I had always loved cooking, ever since I was a little girl watching my own mother and grandmother in the kitchen. They taught me the importance of using fresh, quality ingredients and taking the time to prepare each dish with love and care. As I read through the recipe for the grilled catfish, I could see that it was no exception.

The next day, I set out to gather all the ingredients I would need. I made a trip to the local fish market and picked out some fresh catfish fillets. The black beans, corn, tomatoes, and cilantro I already had in my pantry, along with the spices and seasonings called for in the recipe. I was ready to give it a try.

I started by marinating the catfish in a mixture of lime juice, olive oil, garlic, and cumin. As the fish soaked up the flavors, I prepared the black bean relish. I sautéed the black beans, corn, and tomatoes in a skillet with some onions and garlic until they were tender and fragrant. Then, I added in some fresh cilantro and a squeeze of lime juice to brighten up the flavors.

Once everything was ready, I fired up the grill and carefully placed the marinated catfish fillets on the grates. The smell of the fish sizzling over the open flame was mouth-watering, and I couldn't wait to taste the finished dish. After a few minutes on each side, the catfish was cooked through and had beautiful grill marks.

I plated the catfish and topped it with a generous spoonful of the black bean relish. The colors and textures of the dish were stunning - the golden brown fish contrasted with the vibrant green and red of the relish. I took a bite, and I was blown away by the flavors. The catfish was tender and flaky, with a hint of smokiness from the grill. The black bean relish was tangy and sweet, with a bit of heat from the jalapeños. It was a perfect balance of flavors and textures.

I couldn't wait to share this recipe with my friends and family. I invited them over for a summer cookout and served them grilled catfish with black bean relish. They all raved about how delicious it was, and some even asked for the recipe. I was thrilled to pass on this new favorite dish to others and continue the tradition of sharing good food with loved ones.

As the years went by, I made grilled catfish with black bean relish many times. It became a staple in my repertoire, a dish that I could always rely on to impress and delight. I never tired of the flavors and the memories that came with each bite. And every time I made it, I thought back to that hot summer day when I first saw the recipe in my grandmother's old cookbook, and I knew that it was something I had to try.