Grilled Catfish with Grilled Vidalia Onion Poblano
Serves: 4 servings
 
Ingredients
  • 4 (6-ounce) catfish fillets
  • 1 cup mojo marinade*
  • 3 tablespoons vegetable oil, divided
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • Vidalia Onion-Poblano Relish (recipe follows)
  • Garnish: thinly sliced radishes
Instructions
  1. In a large shallow dish, combine fish and marinade; cover and refrigerate for 30 minutes.
  2. Remove fish from marinade; discard marinade. Pat fish dry with paper towels. Brush with 2 tablespoons oil, and sprinkle with salt and pepper.
  3. Brush a cast-iron grill pan with remaining 1 tablespoon oil, and heat over medium-high heat. Add fish, and cook until fish can be easily turned with a spatula, about 3 minutes. Turn fish; cook until fish is opaque and flakes easily with a fork, about 2 minutes. Serve with Vidalia Onion-Poblano Relish. Garnish with radish, if desired.
Notes
*We used Goya Mojo Criollo Marinade.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-catfish-grilled-vidalia-onion-poblano/