Jerk Catfish
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 1/3 cup chopped onion
- 1 clove garlic, smashed
- 1 tablespoon sesame seeds
- 2 teaspoons brown sugar
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon grated nutmeg
- 1 1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon cayenne
- 2 1/2 tablespoons cooking oil
- 1/2 teaspoon vinegar
- 2 pounds catfish fillets
Nutrition Info
Per Serving
- Calories: 515 kcal
- Carbohydrates: 19 g
- Dietary Fiber: 2 g
- Fat: 33 g
- Protein: 32 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a blender, puree the onion, garlic, and sesame seeds with the brown sugar, allspice, thyme, nutmeg, 1 teaspoon of the salt, the black pepper, cayenne, oil, and vinegar. Heat the broiler. Lightly oil a broiler pan or baking sheet.
- Sprinkle both sides of the catfish fillets with the remaining 1/4 teaspoon salt and put them on the prepared baking sheet, skinned-side down. Spread the spice mixture over the fish in an even layer.
- Broil the fish, about 6 inches from the heat if possible, until well-browned and just done, about 5 minutes for 3/4-inch-thick fillets.
Yield: 4 servings
3. Still Hungry?
Notes:
Note
Fish Alternatives: Though catfish is lean and firm, those qualities aren't imperative here. You can use fillets of a different nature, such as bluefish, red snapper, or wolf fish.
Wine
Make your beverage choice as simple and casual as this dish--and look for something that can take the heat. Try either a white zinfandel, a rose, or your favorite beer.
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Good flavor, but maybe on another type of fish...
katgemini333 - June 27, 2007 09:15:55 AM PSTI know the spices used are not really 'authentic' jamaican jerk seasonings...but it turned out to be pretty tasty! I added one habanero pepper (with seeds) for heat, otherwise this recipe would have been really mild. My only real complaint would be that catfish did not seem to go very well with the spices. Next time I will try it on Mahi mahi or tilapia.
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