Spice-rubbed Catfish Kebobs with Southwestern Salsa

Spice-rubbed Catfish Kebobs with Southwestern Salsa Recipe | USA

Region / culture: USA | Servings: 4

Introduction

Spice-rubbed Catfish Kebobs with Southwestern Salsa is a delicious and flavorful dish that combines the bold flavors of spices with the freshness of salsa. This recipe is perfect for a summer barbecue or a quick and easy weeknight meal.

History

This recipe draws inspiration from traditional Southwestern cuisine, which is known for its use of bold spices and fresh ingredients. The combination of spice-rubbed catfish with a zesty salsa is a popular dish in the region and has been enjoyed for generations.

Ingredients

2 tbsp of olive oil
0.25 cup of lime juice
1 cup of chardonnay wine
2 tbsp of dry mustard
2 tbsp of chili powder
2 tsp of pepper
0.5 cup of chopped fresh cilantro
0.5 tsp of salt (optional)
1 lb (454 g) of U.S. Farm-Raised catfish fillets

How to prepare

1. Prepare the grill or preheat the broiler.
2. In a medium bowl, combine olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro, and salt. Transfer half of the marinade mixture to another bowl and set it aside for basting the Catfish. Add the Catfish to the first bowl and marinate for 15 minutes.
3. Drain the fillets and discard the marinade. Place the fillets on an oiled grill rack or broiler pan rack. Grill or broil them 4 inches from the heat source, basting with the reserved marinade, for about 3 minutes on each side, or until they easily flake when tested with a fork.

Variations

Substitute the catfish with another type of fish, such as tilapia or salmon, for a different flavor profile.
Add diced avocado or black beans to the salsa for extra texture and flavor.

Cooking Tips & Tricks

Make sure to marinate the catfish for at least 15 minutes to allow the flavors to fully develop.

- Baste the catfish with the reserved marinade while grilling or broiling to keep it moist and flavorful.

- Serve the catfish kebobs with the Southwestern salsa on the side for a refreshing and tangy contrast to the spice-rubbed fish.

Serving Suggestions

Serve the spice-rubbed catfish kebobs with Southwestern salsa over a bed of rice or quinoa for a complete meal.

- Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

Cooking Techniques

Grilling or broiling the catfish kebobs is the best way to cook them, as it helps to seal in the flavors and keep the fish moist.

Ingredient Substitutions

If you don't have catfish, you can use another type of white fish, such as cod or halibut.

- Feel free to adjust the spices in the rub to suit your taste preferences.

Make Ahead Tips

You can marinate the catfish ahead of time and store it in the refrigerator until ready to cook.

Presentation Ideas

Serve the catfish kebobs on a platter with the Southwestern salsa on the side for a colorful and appetizing presentation.

Pairing Recommendations

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

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

5g per serving

Fats

10g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, and iron.

Alergens

This recipe contains fish and may not be suitable for those with seafood allergies.

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals.

Summary

Spice-rubbed Catfish Kebobs with Southwestern Salsa is a flavorful and nutritious dish that is perfect for any occasion. With a balance of spices, fresh ingredients, and healthy fats, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. As soon as I walked in, I was greeted by the most amazing aroma – a tantalizing blend of spices and herbs that made my mouth water.

Maria was busy at the stove, carefully flipping sizzling catfish kebobs on the grill. The fish was coated in a fragrant spice rub that she had mixed together herself – a blend of chili powder, cumin, garlic, and a touch of brown sugar for sweetness. As the kebobs cooked, the spices caramelized and created a mouthwatering crust on the outside of the fish.

I watched in awe as Maria deftly whipped up a vibrant Southwestern salsa to accompany the kebobs. She diced up ripe tomatoes, crisp bell peppers, red onions, and fresh cilantro, tossing them together with lime juice, jalapenos, and a pinch of salt. The colors were so vibrant and the flavors so fresh – I knew I had to learn how to make this dish myself.

Maria smiled as she plated up the kebobs and spooned the salsa over the top. "Here you go, my dear," she said, handing me a plate. "I hope you enjoy it as much as I do."

I took a bite of the tender, spicy catfish and the bright, tangy salsa exploded on my taste buds. It was a perfect balance of flavors – warm and smoky from the spices, cool and refreshing from the salsa. I knew right then and there that this recipe would become a staple in my own kitchen.

As I savored every bite, Maria shared the story of how she had learned to make this dish. She had picked up the recipe from a chef she had met while traveling through the Southwest. He had taught her the secrets of creating a perfectly seasoned spice rub and a zesty salsa to complement it.

Over the years, Maria had perfected the recipe, tweaking it here and there to suit her own tastes. She had shared it with friends and family, and now she was passing it on to me. I was honored to receive such a delicious gift from her.

After finishing our meal, Maria handed me a handwritten copy of the recipe. "Here you go, darling," she said. "Now you can make this dish at home whenever you like."

I thanked her profusely and promised to try it out as soon as I could. As I made my way home, I couldn't stop thinking about the incredible flavors of the catfish kebobs and the Southwestern salsa. I couldn't wait to recreate them in my own kitchen.

When I got home, I wasted no time in gathering the ingredients I needed to make the dish. I carefully measured out the spices for the rub, taking care to get the balance just right. I coated the catfish kebobs with the fragrant mixture and let them marinate for a few hours, allowing the flavors to meld together.

While the kebobs marinated, I prepared the Southwestern salsa, chopping up fresh vegetables and herbs with precision. I squeezed in the juice of a few limes and added just enough jalapenos to give it a kick. The colors of the salsa were as vibrant as I remembered, and the aroma that wafted up from the bowl was intoxicating.

As I grilled the catfish kebobs, the spices released their warm, smoky scent into the air. I turned them carefully, making sure they cooked evenly on all sides. When they were done, I plated them up and spooned the salsa over the top, just like Maria had done.

I took a bite of the kebob, savoring the complex blend of flavors that danced on my tongue. The catfish was perfectly cooked, tender and juicy, with just the right amount of heat from the spices. The salsa added a bright, fresh contrast, bringing a burst of citrus and herbaceous notes to the dish.

I couldn't help but smile as I enjoyed my homemade version of Maria's recipe. It was every bit as delicious as I remembered, and I felt a sense of pride in being able to recreate it in my own kitchen.

From that day on, Spice-rubbed Catfish Kebobs with Southwestern Salsa became a regular feature on my dinner table. I shared the recipe with friends and family, just as Maria had done with me. And every time I made it, I thought of my dear friend and the wonderful memories we had shared in her kitchen.

This recipe had become more than just a dish to me – it was a connection to the past, a reminder of the bonds of friendship and the joy of sharing good food with loved ones. And for that, I would always be grateful to Maria for introducing me to such a delicious and unforgettable recipe.