RCI-SW.004.0007.001
Catfish Fajitas
A Catfish recipe.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- 2 pounds
- 1 cup
- mesquite or hickory wood chips3 cups
- onion1 largesliced and separated into rings
- sweet red or green pepper1 largecut into strips
- garlic2 clovesminced
- 2 tablespoons
- ½ teaspoon
- ¼ teaspoon
- flour or corn tortillas8 unitwarmed
- for garnish: salsa1 unitsour cream and lime wedges
Method
1
Soak mesquite or hickory wood chips in water for 30 minutes while preparing remaining ingredients.
2
Pat catfish fillets dry with paper towels, then place in a shallow dish and pour lime juice over them, ensuring fillets are well coated for even marinating.
3
Prepare a smoker or grill for indirect smoking, adding the soaked wood chips to the charcoal or gas heat source to create smoke.
10 minutes
4
Remove catfish from lime juice marinade, reserving any excess liquid, and place fillets on an oiled grill grate over the smoke for even cooking.
5
Smoke catfish fillets until they flake easily with a fork, approximately 15-20 minutes, turning once halfway through cooking.
18 minutes
6
While catfish cooks, melt butter or margarine in a large skillet over medium-high heat and add minced garlic, stirring for about 30 seconds until fragrant.
7
Add sliced onion and pepper strips to the skillet with garlic and butter, seasoning with salt and pepper as you cook.
8 minutes
8
Stir vegetables frequently until they develop a light char and are tender-crisp, approximately 8-10 minutes, then remove from heat.
9
Break smoked catfish fillets into bite-sized pieces, discarding any small bones, and gently combine with the sautéed vegetables in the skillet.
10
Warm flour or corn tortillas according to package directions, then fill each with a portion of the catfish and vegetable mixture.
11
Serve fajitas immediately with salsa, sour cream, and lime wedges on the side for guests to customize as desired.