Living Well Recipes: Grilled Catfish with Cucumber Salsa
By: Mark Shoopman
Updated: April 27, 2012
"Grilled Catfish Filet with Cucumber Salsa"
By Chef Mark Shoopman of Lutheran Hillside Village
Preparation for six servings
Salsa Ingredients:
1 each Medium cucumber, peeled, seeded, chopped
1 each Medium tomato, seeded, chopped
cup Sweet bell pepper, chopped (prefer a yellow, orange, or green pepper)
each Jalapeno pepper, seeded, minced
each Small red onion, chopped
each Clove garlic, minced
1 tablespoon Fresh lime juice
teaspoon Fresh parsley, minced
1 teaspoon Fresh cilantro, minced
teaspoon Fresh dill weed
teaspoon Sea salt
1 teaspoon Honey
1 teaspoon Extra virgin olive oil
Catfish Ingredients:
6 each 6-8 ounce boneless, skinless catfish filets
teaspoon Spanish paprika
teaspoon Sea salt
teaspoon Freshly ground black pepper
Method:
Step 1 - In a medium size non-metallic bowl, toss all the salsa ingredients together and chill for one our or more.
Step 2 - Combine the seasonings and gently sprinkle the catfish filets on both sides. Place onto a preheated grill and cook evenly to an internal temperature of 135 degrees F. or about 4-5 minutes each side.
You may also season and bake in a preheated oven at 350 degrees F for approximately 20 minutes or until reaching an internal temperature of 135 degrees F.
Presentation:
Place the catfish filets onto heated dinner plates. Gently spoon the salsa over the filet and garnish with a with fresh lemon wedge and a sprig of fresh cilantro. Serve with your favorite sides and enjoy!
