September 16, 2019
Hot temperatures call for some hot and tangy Alabama catfish!
1⁄4 cup fresh lime juice
1⁄3 cup orange juice
2 teaspoons sugar
2 cloves garlic, minced
salt (I use 1 teaspoon, but I like salty food)
1⁄2 teaspoon dry mustard
1⁄2 teaspoon paprika
1⁄2 teaspoon pepper (or to taste)
2 tablespoons olive oil
6 (4 ounce) catfish fillets
vegetable oil cooking spray
lime slice, for garnish
orange slice, for garnish
In a bowl or large glass measuring cup, whisk first 8 ingredients together.
Gradually add olive oil while whisking until well blended.
Reserve half of marinade and set aside.
Put catfish in a large heavy duty zip-lock plastic bag.
Pour remaining marinade into bag; seal and gently shake bag to coat catfish.
Chill for 15 minutes, turning catfish once.
Remove catfish from bag and discard bag.
Prepare grill rack by spraying with cooking spray.
Place catfish on grill rack over medium-high heat.
Grill 5 minutes on each side or until done.
Remove to serving platter and drizzle with reserved marinade.
Garnish with lime and orange slices.
*recipe sourced from food.com