Smoky Spice-Rubbed Catfish with Peach-Tomato Salad
1 cup oak, hickory, or pecan wood chips
4 U.S. Farm-Raised Catfish Fillets
2 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1/4 cup slivered red onion
1 1/2 cups halved cherry tomatoes
1 1/2 cups thin peach wedges, cut in half crosswise
1 1/2 teaspoons white wine vinegar
3 tablespoons thinly sliced fresh basil
Basil sprigs (optional)
1. Soak wood chips in water for 30 minutes; drain. Meanwhile, prepare grill for indirect grilling, heating one side of grill to medium-high and leaving other side with no heat. Maintain heat at about 400°F.
2. Brush tops of catfish fillets with 1 tablespoon oil. Combine garlic powder, paprika, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper; rub tops of fillets with spice mixture.
3. Add soaked wood chips to coals. Arrange fillets, spice side up, on oiled grill rack over unheated side of grill. Close lid and cook until fish flakes easily when tested with a fork, about 10 to 12 minutes.
4. Meanwhile, rinse onion in cold water; pat dry. Combine onion, tomatoes, peaches, vinegar, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Toss gently to coat. Add basil; toss gently to combine. Serve salad with fillets. Garnish with basil sprigs, if desired.
Yields: 4 servings (serving size: 1 catfish fillet and about 3/4 cup salad)