Got to Be NC
Recipe by: Lisa Prince

Spicy Grilled Catfish

I served this over bed sautéed spinach with shallots and a side of succotash (corn and butterbeans). Topping this delicious Carolina Classics NC farm raised catfish with fresh grape tomatoes, fresh cilantro combined with just a touch of olive oil, salt and pepper.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: catfish, cilantro

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Ingredients

2
TBSP olive oil
1/4
cup lime juice
1
cup Chardonnay
2
TBSP dry mustard
2
TBSP chili powder
2
tsp. pepper
1/2
cup chopped fresh cilantro
1/2
tsp. salt
1
pound Catfish (we used Carolina Classic fillets)

Directions

Prepare a grill or preheat the broiler.

Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl. Transfer half of the marinade mixture to another bowl and reserve for basting catfish. Add catfish to the first bowl; marinate for 15 minutes.

Drain fillets and discard marinade. Place fillets on an oiled grill rack or broiler pan rack. Grill or broil 4 inches from the heat source, basting with reserved marinade for about 3 minutes on each side, or until fish flakes easily when tested with a fork.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.