Roasted Pepper Catfish

red pepper app 1.jpg

Roasted Pepper Catfish


  • 1½ pounds U.S. Farm-Raised Catfish Fillets

  • 4 large red bell peppers, roasted


  • 1⁄3 cup soy sauce

  • 3 tablespoons vegetable oil

  • 1 tablespoon liquid smoke

  • 1 clove garlic, finely chopped

  • ½ teaspoon ginger

  • ½ teaspoon salt


  1. PREHEAT broiler or grill.

  2. CUT peppers in half lengthwise and remove stems, seeds and ribs. Place cut side down on a baking sheet. Broil (or grill) until blackened, 6 to 10 minutes. Transfer to paper bag, close tightly and let cool for 10 minutes. Remove skins and cut peppers lengthwise into 1-inch strips.

  3. CUT fillets into 1-inch chunks.

  4. COMBINE marinade ingredients. Place catfish in marinade for 5 to 10 minutes.

  5. WRAP a pepper strip around each catfish chunk and secure with toothpicks. Run skewer through each roll and place in a wire fish basket for the grill or on a baking sheet for the broiler.

  6. GRILL skewers over a medium-hot fire, turning once, for about 3 minutes per side. Alternately, cook under broiler about 3 minutes per side. Serve immediately.