Name: Roasted Pepper Catfish
Ingredients: 1½ pounds U.S. Farm-Raised Catfish Fillets; 4 large red bell peppers, roasted; 1⁄3 cup soy sauce; 3 tablespoons vegetable oil; 1 tablespoon liquid smoke; 1 clove garlic, finely chopped; ½ teaspoon ginger; ½ teaspoon salt

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Roasted Pepper Catfish

Yield: 6 Servings 1x

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Ingredients

Scale

1½ pounds U.S. Farm-Raised Catfish Fillets
4 large red bell peppers, roasted

Marinade

1⁄3 cup soy sauce
3 tablespoons vegetable oil
1 tablespoon liquid smoke
1 clove garlic, finely chopped
½ teaspoon ginger
½ teaspoon salt

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Instructions

PREHEAT broiler or grill.
CUT peppers in half lengthwise and remove stems, seeds and ribs. Place cut side down on a baking sheet. Broil (or grill) until blackened, 6 to 10 minutes. Transfer to paper bag, close tightly and let cool for 10 minutes. Remove skins and cut peppers lengthwise into 1-inch strips.
CUT fillets into 1-inch chunks.
COMBINE marinade ingredients. Place catfish in marinade for 5 to 10 minutes.
WRAP a pepper strip around each catfish chunk and secure with toothpicks. Run skewer through each roll and place in a wire fish basket for the grill or on a baking sheet for the broiler.
GRILL skewers over a medium-hot fire, turning once, for about 3 minutes per side. Alternately, cook under broiler about 3 minutes per side. Serve immediately.