Grilled Smoked Catfish with Horseradish Cream

Grilled Smoked Catfish with Horseradish Cream Recipe from USA

Region / culture: USA | Preparation time: 4-5 hours | Cooking time: 25 minutes | Servings: 6

Introduction

Grilled Smoked Catfish with Horseradish Cream is a delicious and flavorful dish that combines the smoky taste of grilled catfish with the tangy kick of horseradish cream. This recipe is perfect for a summer barbecue or a special dinner party.

History

This recipe is a modern twist on traditional smoked catfish dishes that have been enjoyed for generations. The addition of horseradish cream adds a unique flavor profile that elevates the dish to a whole new level.

Ingredients

Horseradish cream

1 cup crème fraîche
0.5 cup prepared horseradish, drained
1 tsp dijon mustard
1 tsp chopped fresh dill
1 tsp lemon juice
1 tsp salt
1 tsp pepper

Smoked catfish

2 cups water
1 cup lemon juice
5 cloves garlic, sliced
4 shallots, sliced
2 tbsp salt
2 tbsp sugar
2 tbsp chopped fresh dill
6 U.S. farm-raised catfish fillets

How to prepare

Horseradish cream

In a small bowl, mix crème fraîche, horseradish, mustard, dill, lemon juice, salt, and pepper.
Cover the bowl and refrigerate the mixture overnight.
Before serving, let the mixture come to room temperature.

Smoked catfish

In a small bowl, mix water, lemon juice, garlic, shallots, salt, sugar, and dill.
Place catfish fillets in a shallow dish and pour the marinade over them.
Cover the dish with plastic wrap and refrigerate for 4 to 5 hours to marinate.
Prepare charcoal for grilling and let the fire burn until the coals reach medium to low heat (250°F (121°C) to 300°F).
Place the catfish on an oiled grill rack over the coals.
Cover the grill and cook for 25 minutes or until the fish flakes easily when tested with a fork.
Transfer the fillets to serving plates and spoon the horseradish cream over the top.

Variations

Substitute the catfish with another type of fish, such as salmon or trout.
Use Greek yogurt instead of crème fraîche for a lighter horseradish cream.

Cooking Tips & Tricks

Make sure to marinate the catfish fillets for at least 4 to 5 hours to allow the flavors to fully develop.

- Use a charcoal grill for the best smoky flavor, but a gas grill can also be used.

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

Serving Suggestions

Serve the Grilled Smoked Catfish with Horseradish Cream with a side of roasted vegetables and a fresh green salad.

Cooking Techniques

Grilling, smoking, marinating

Ingredient Substitutions

Greek yogurt can be used instead of crème fraîche.

- White fish fillets can be used instead of catfish.

Make Ahead Tips

The horseradish cream can be made a day in advance and stored in the refrigerator until ready to use.

Presentation Ideas

Garnish the dish with fresh dill sprigs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc, 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

Calories: 250 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin A: 10% DV

Vitamin C: 15% DV

Iron: 8% DV

Alergens

Contains dairy (crème fraîche)

Summary

This dish is a good source of protein and vitamins, but it is high in fat due to the crème fraîche in the horseradish cream.

Summary

Grilled Smoked Catfish with Horseradish Cream is a delicious and flavorful dish that is perfect for a special occasion or a weeknight dinner. The smoky flavor of the catfish pairs perfectly with the tangy horseradish cream, creating a dish that is sure to impress.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Grilled Smoked Catfish with Horseradish Cream. It was a warm summer day, and I was visiting my dear friend Martha at her lakeside cabin. Martha was known for her culinary skills, and she always had a few tricks up her sleeve when it came to cooking.

As we sat on the porch overlooking the shimmering lake, Martha pulled out a well-worn recipe card from her collection. She smiled mischievously and said, "I have a special treat for you today, dear friend. We are going to make Grilled Smoked Catfish with Horseradish Cream." I had never heard of such a dish before, and I was intrigued by the combination of flavors.

Martha explained that she had learned the recipe from an old friend who had spent years perfecting it. She had made a few tweaks of her own over the years, and now it was one of her signature dishes. I watched as Martha gathered the ingredients and began to prepare the dish with skill and precision.

The catfish fillets were seasoned with a blend of spices and herbs before being smoked over a bed of hickory wood chips. The smoky aroma that filled the air was intoxicating, and I could hardly wait to taste the finished dish. While the catfish cooked, Martha whipped up a creamy horseradish sauce that would perfectly complement the smoky flavors of the fish.

As we sat down to enjoy our meal, Martha regaled me with stories of how she had come to acquire the recipe. She had first tasted it at a small roadside shack on a fishing trip with her husband many years ago. The owner of the shack, an old fisherman named Gus, had shared his secret recipe with Martha after she complimented him on the delicious dish.

Martha had spent years perfecting the recipe, making subtle changes here and there to suit her own tastes. She had even entered it into a local cooking competition once and had won first prize. The recipe had become a staple in her repertoire, and she loved sharing it with friends and family.

As I took my first bite of the Grilled Smoked Catfish with Horseradish Cream, I was blown away by the complexity of flavors. The smoky, tender catfish paired perfectly with the tangy horseradish cream, creating a dish that was both comforting and elegant. I thanked Martha for sharing her recipe with me, and she smiled warmly, happy to pass on the tradition to the next generation.

Since that day at Martha's lakeside cabin, I have made Grilled Smoked Catfish with Horseradish Cream many times for my own family and friends. Each time I prepare the dish, I am reminded of that warm summer day and the sense of wonder I felt when I first tasted it. The recipe has become a cherished part of my own culinary repertoire, and I am grateful to Martha for introducing me to such a delicious and memorable dish.