This is a print preview of "Catfish Barbacoa With Country Slaw" recipe.

Catfish Barbacoa With Country Slaw Recipe
by Global Cookbook

Catfish Barbacoa With Country Slaw
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  Servings: 4

Ingredients

  • 1 3/4 lb Codfish fillets, cut into 4 pcs Tomato puree,
  • 1/4 c. Rice vinegar
  • 2 Tbsp. Soy sauce
  • 2 Tbsp. Toasted sesame oil
  • 2 Tbsp. Molasses
  • 1/4 tsp Chinese chili oil
  • 1/2 x Onion, sliced
  • 2 x Garlic cloves, minced
  • 1/2 tsp Minced ginger
  • 1/2 tsp Minced fresh thyme, plus extra for garnish Salt and pepper
  • 1/2 head green cabbage, cored and cut into 1-inch pcs
  • 4 x Plum tomatoes, minced into 1-inch pcs
  • 1/2 c. Mayonnaise
  • 2 Tbsp. Lemon juice
  • 2 Tbsp. Slivered roasted almonds

Directions

  1. In a food processor combine tomato puree, rice vinegar, soy sauce, sesame oil, molasses, chili oil, onion, garlic, ginger and thyme.
  2. Process till smooth. Season to taste with salt and pepper. Pout catfish in a glass baking dish and pour marinade mix over. Turn fillets several times to coat. Cover and chill 1 to 2 hrs.
  3. Make slaw: Toss cabbage and tomatoes in a serving bowl. Combine mayonnaise and lemon juice and pour over vegetables, tossing to mix well. Sprinkle with almonds and season to taste with salt and pepper.
  4. Cover and chill 1 hour.
  5. Preheat a grill. Grill fish, basting a few times with reserved marinade, 3 min per side till charred on the outside and juicy inside. To serve, spoon slaw on 4 dinner plates, top with cod and garnish with thyme sprigs.
  6. Yield: 4 Servings
  7. LARRY NICOLA