2011-08-04 / Family

Fish Fit For The Barbecue

Few foods are as versatile as seafood. Seafood can be enjoyed in a variety of ways and served with a bevy of sides and beverages. Those who prefer their seafood barbecued should consider the following recipe for “ Chef Dan’s Barbecued Caribbean Stuffed Catfish” from Paul Kirk’s “Championship Barbecue” (Harvard Common Press).

Chef Dan’s Barbecued Caribbean Stuffed Catfish Serves 6

Caribbean Stuffing
2 tablespoons unsalted butter
1/4 cup minced onion
2 tablespoons seeded and minced
green bell pepper
2 teaspoons seeded and minced
jalapeno chiles
1/2 cup fresh bread crumbs
1/4 cup almonds, toasted and finely
2 tablespoons fresh lime juice
1 tablespoon minced fresh oregano
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh parsley
1 teaspoon fine sea salt
1 teaspoon freshly ground black
1/4 teaspoon ground nutmeg
1 to 2 tablespoons water or chicken
broth, as needed

Lime Butter Baste
1/2 cup unsalted butter
2 tablespoons fresh lime juice
6 six- to eight-ounce catfish fillets
3 tablespoons garlic salt

2 teaspoons finely ground black
1 teaspoon ground allspice
1/4 teaspoon powdered bay leaf
Nonstick cooking spray
1 teaspoon crushed red pepper
1 teaspoon minced lime zest

1. To make the stuffing, in a mediumsize skillet over medium-high heat, melt the butter, then add the onion, bell pepper and jalapeno and cook, stirring, until soft but not browned. Add the bread crumbs, almonds, lime juice, oregano, cilantro, parsley, salt, pepper, and nutmeg and cook until well blended but still moist, about 2 minutes. Add water, as needed, if the mixture is too dry.

2. To make the baste, in a small nonreactive saucepan, melt the butter, then stir in the lime juice. Remove from the heat and use a pastry brush to baste the fillets with some of the mixture. Reserve the rest.

3. Prepare an indirect fire.

4. Meanwhile, combine the garlic salt, black pepper, allspice, and bay leaf in a small bowl and blend well. Rinse the fish under cold running water and pat dry with paper towels. Season the fillets evenly all over with the mixture. Spoon some of the filling down the center of each catfish fillet. Roll up and secure with toothpicks.

5. Coat the rolled-up fillets with the cooking spray, place on the pit, cover and cook at 230 to 250 F until the fish flakes easily, 40 to 50 minutes, brushing with the remaining baste every 10 to 15 minutes, but do not turn.

6. Season the roll-ups with the crushed red pepper and lime zest just before serving.

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