Yucatecan Grilled Catfish with Pickled Red Onions

Yucatecan Grilled Catfish with Pickled Red Onions Recipe - Authentic Yucatan Dish

Region / culture: Yucatan | Preparation time: 2 hours | Cooking time: 10 minutes | Servings: 6

Introduction

Yucatecan Grilled Catfish with Pickled Red Onions is a flavorful and vibrant dish that combines the bold flavors of Mexican cuisine with the light and delicate taste of catfish. The tangy pickled red onions add a refreshing contrast to the rich and spicy achiote marinade, creating a well-balanced and satisfying meal.

History

This recipe originates from the Yucatan region of Mexico, where achiote paste is a common ingredient used in traditional dishes. Achiote, also known as annatto, is a spice derived from the seeds of the achiote tree and is prized for its vibrant red color and earthy flavor. The combination of achiote, garlic, and citrus in the marinade gives the catfish a unique and delicious taste that is sure to impress.

Ingredients

Pickled red onions

1 qt (946 ml) water, plus more as needed
2 small red onions, sliced 1 inch thick
2 tsp sugar
1 tsp dried oregano, preferably Mexican
0.5 tsp freshly ground pepper
0.5 tsp ground cumin
0.5 tsp salt
4 garlic cloves, halved
0.67 cup cider vinegar or lime juice

Achiote marinade

1 tbsp achiote seed (see note)
1 tsp freshly ground black pepper
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp dried oregano, preferably Mexican
0.25 tsp ground cloves
0.5 tsp ground cumin
5 large garlic cloves
1 tsp salt
3 tbsp cider vinegar or lime juice

Catfish

6 U.S. farm-raised catfish fillets
olive oil for brushing

Garnish

cilantro sprigs

How to prepare

To prepare the pickled onions, bring 1 qt (946 ml) of water to a boil in a medium saucepan.
Add onions and cook for 45 seconds.
Drain onions and rinse under cold water.
Place onions in a non-corrosive bowl and add sugar, oregano, pepper, cumin, salt, garlic, and vinegar or lime juice. Stir to combine.
Add enough water to the bowl to make the pickling liquid barely cover the onions.
Cover and refrigerate for several hours, preferably overnight.
To prepare the marinade, finely grind the achiote seeds in a spice grinder.
Add the pepper, cinnamon, coriander, oregano, cloves, and cumin to the ground seeds. Pulse the grinder on and off a few times to combine the spices.
Place the spice mixture in a small bowl and set aside.
Finely chop the garlic.
Sprinkle salt over the garlic.
Using the flat side of a heavy chef's knife, mash and smear the garlic and salt mixture, working it back and forth on the cutting board until it forms a paste.
Add the garlic paste along with the vinegar or lime juice to the bowl with the spice mixture. Mix until thoroughly combined.
Spread about a teaspoon of the marinade over each side of the catfish fillets (there may be a little marinade left over).
Place the fillets on a sheet pan, cover with plastic wrap, and refrigerate for 1 to 2 hours.
About 1 hour before serving, prepare a charcoal fire for grilling and let it burn until the coals are hot.
To grill the marinated fillets, brush them with a little olive oil and place on the grill over the hottest part of the fire.
After about 30 seconds, turn the fillets 90°F (32°C) and grill on the same side for 30 seconds longer.
Move the fillets to a cooler part of the fire and cook for 2 minutes longer on that side.
Turn the fillets over and cook for 3 to 4 minutes on the other side or until they easily flake when tested with a fork.
Serve the catfish on warm plates topped with pickled red onions and a sprig of cilantro.

Variations

Substitute the catfish with another white fish such as tilapia or cod.
Add diced tomatoes, bell peppers, and jalapenos to the pickled red onions for extra flavor and heat.
Use the achiote marinade on chicken or pork for a different twist on this recipe.

Cooking Tips & Tricks

Make sure to marinate the catfish for at least 1-2 hours to allow the flavors to fully penetrate the fish.

- Brushing the catfish with olive oil before grilling helps prevent sticking and adds a nice charred flavor.

- Use a hot grill to quickly cook the catfish and achieve a nice sear on the outside while keeping the inside moist and tender.

- Serve the catfish with plenty of pickled red onions and fresh cilantro for a burst of flavor and color.

Serving Suggestions

Serve the Yucatecan Grilled Catfish with Pickled Red Onions with a side of Mexican rice, black beans, and a fresh avocado salad for a complete and delicious meal.

Cooking Techniques

Grilling is the preferred cooking technique for this recipe as it imparts a smoky flavor to the catfish and creates a nice charred crust on the outside while keeping the inside moist and tender.

Ingredient Substitutions

If you cannot find achiote seeds, you can use achiote paste or powder as a substitute. You can also use paprika or smoked paprika for a similar color and flavor.

Make Ahead Tips

You can prepare the pickled red onions and achiote marinade ahead of time and marinate the catfish in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Serve the Yucatecan Grilled Catfish with Pickled Red Onions on a bed of Mexican rice with a sprinkle of fresh cilantro and a wedge of lime for garnish. The vibrant colors and bold flavors of this dish will impress your guests.

Pairing Recommendations

Pair this dish with a crisp and refreshing Mexican beer or a glass of chilled white wine such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftover catfish in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the catfish in a skillet over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Yucatecan Grilled Catfish with Pickled Red Onions contains approximately 250 calories.

Carbohydrates

Each serving of Yucatecan Grilled Catfish with Pickled Red Onions contains approximately 10 grams of carbohydrates.

Fats

Each serving of Yucatecan Grilled Catfish with Pickled Red Onions contains approximately 8 grams of fats.

Proteins

Each serving of Yucatecan Grilled Catfish with Pickled Red Onions contains approximately 25 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, iron, and calcium, thanks to the lime juice, achiote, and catfish.

Alergens

This recipe contains fish and garlic, which may be allergens for some individuals.

Summary

Yucatecan Grilled Catfish with Pickled Red Onions is a nutritious and well-balanced meal that is rich in proteins and essential vitamins and minerals. It is a healthy option for those looking to enjoy a flavorful and satisfying dish.

Summary

Yucatecan Grilled Catfish with Pickled Red Onions is a delicious and nutritious dish that showcases the bold flavors of Mexican cuisine. The tangy pickled red onions and spicy achiote marinade complement the delicate taste of the catfish, creating a well-balanced and satisfying meal that is sure to impress. Enjoy this dish with your family and friends for a taste of the Yucatan region in your own home.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe. It was a warm summer day in the Yucatan Peninsula, and I was wandering through a bustling market in search of fresh ingredients for a new dish. The vibrant colors and exotic smells of the market were intoxicating, and I found myself drawn to a small stall tucked away in a corner.

As I approached the stall, I was greeted by a friendly older woman with a warm smile and a twinkle in her eye. She introduced herself as Doña Maria, a local chef who had been cooking traditional Yucatecan dishes for decades. Intrigued by her knowledge and expertise, I struck up a conversation and soon found myself engrossed in the world of Yucatecan cuisine.

Doña Maria told me stories of her childhood spent in the kitchen with her grandmother, learning the secrets of traditional recipes passed down through generations. She spoke of the importance of using fresh, local ingredients and preparing each dish with love and care. I was captivated by her passion and knew that I had to learn more.

One particular recipe caught my attention - Yucatecan Grilled Catfish with Pickled Red Onions. Doña Maria explained that this dish was a staple in Yucatecan households, often served at family gatherings and special occasions. The combination of tender catfish, tangy pickled onions, and smoky grilled flavors was a true taste sensation.

Eager to learn the recipe, I asked Doña Maria if she would be willing to teach me. She agreed with a smile, and we spent the rest of the afternoon in her kitchen, preparing the dish together. I watched in awe as she expertly seasoned the catfish with a blend of local spices, marinated it in a tangy citrus sauce, and grilled it to perfection over an open flame.

As the catfish sizzled on the grill, I prepared the pickled red onions, slicing them thinly and soaking them in a mixture of vinegar, sugar, and spices. The sharp aroma of the onions mingled with the savory scent of the fish, creating a mouth-watering symphony of flavors.

After the catfish was cooked to tender perfection, we plated it with a generous serving of pickled red onions on top. Doña Maria sprinkled the dish with fresh cilantro and served it alongside warm tortillas and a zesty salsa. I took my first bite and was immediately transported to the vibrant streets of the Yucatan Peninsula.

The flavors of the dish were unlike anything I had ever tasted - the smoky char of the grilled catfish paired perfectly with the tangy bite of the pickled onions, creating a harmonious balance of sweet, savory, and spicy notes. Each bite was a celebration of the rich culinary heritage of the Yucatecan people, a testament to the love and care that went into every dish.

As I savored the last bite of the Yucatecan Grilled Catfish with Pickled Red Onions, I knew that I had discovered a recipe that would become a cherished part of my own culinary repertoire. I thanked Doña Maria for sharing her knowledge and wisdom with me, and as I left her kitchen that day, I knew that I had found not just a new recipe, but a new friend and mentor in the world of cooking. And so, with a heart full of gratitude and a belly full of delicious food, I set off to share this culinary treasure with my own family and friends, knowing that the flavors of the Yucatan Peninsula would forever hold a special place in my heart.