Grilled Smoked Catfish with Horseradish Cream
Recipe Description
A Catfish recipe featuring a delicious horseradish cream sauce with smoked catfish.Ingredients
- ==
- 1 cup crème fraîche
- ½ cup prepared horseradish, drained
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh dill
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper ==
- 2 cups water
- 1 cup lemon juice
- 5 cloves garlic, sliced
- 4 shallots, sliced
- 2 tablespoons salt
- 2 tablespoons granulated sugar|sugar
- 2 tablespoons chopped fresh dill
- 6 U.S. farm-raised catfish fillets
- ==
- Mix crème fraîche, horseradish, mustard, dill, lemon juice, salt and pepper in a small bowl. Cover and refrigerate overnight. Let come to room temperature before serving. ==
- Mix water, lemon juice, garlic, shallots, salt, granulated sugar|sugar and dill in a small bowl. Place catfish fillets in a shallow dish and pour marinade over them. Cover with plastic wrap and refrigerate for 4 to 5 hours to marinate.
- Prepare charcoal for grilling and let fire burn until the coals are medium to low heat (250 °F to 300 °F). On a barbecue thermometer or you can hold your hand palm down about 5 inches above coals for 5 seconds before removing it).
- Place catfish on an oiled grill rack over the coals. Cover grill and cook for 25 minutes or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon horseradish cream over the top.
This article uses material from the "Grilled Smoked Catfish with Horseradish Cream" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
