Roasted Pepper Catfish – TCI

Roasted Pepper Catfish

Serving Size: 6

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What you’ll need:

  • 1 ½ pounds U.S. Farm-Raised Catfish fillets
  • 4 large red bell peppers
  • Marinade
  • ⅓ cup soy sauce
  • 3 tablespoons vegetable oil
  • 1 tablespoon liquid smoke
  • 1 clove garlic, finely chopped
  • ½ teaspoon ginger
  • ½ teaspoon salt

How to prepare:

Preheat broiler or grill.

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.

Cut fillets into 1-inch chunks.

Combine marinade ingredients. Place catfish in marinade for 5 to 10 minutes.

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.

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.

Serves 6