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What to Grill - Now!

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Gingered Orange Catfish and Supersweet Corn
Southwest Grilled Catfish and Corn Salad
Lemon Grilled Catfish on a Roll

(Family Features) - As the days get brighter and warmer we are prompted to say "goodbye" to the ol' stockpot and eagerly pull out the grill. Outdoors or in, grilling is an easy way to prepare fresh tasting meals for your family table without fuss or muss. Broiling works just as well too!

Why not try lighter fare like grilled fish - U.S. Farm-Raised Catfish is a perfect fish to grill because of its firm texture and you won't lose the fish fillets in the grill grates! Catfish is difficult to overcook and has a versatile, mild flavor. It tastes great with a myriad of seasonings. Raised responsibly in environmentally friendly man-made ponds filled with fresh water, today's native farm-raised catfish are nourished on a natural diet of corn and soy. They go from fresh water to processor in minutes, which translates into optimum flavor and texture.

While you're at it, why not throw some fresh vegetables on the barbie, too. Grilled vegetables are not only healthy and delicious, but they keep their color and even taste great as leftovers. Try supersweet corn from Florida, available from October through June. This corn is not only sweeter and cooks more quickly than other varieties, but stays fresh longer because its natural sugars convert to starch at a slower pace. If you are not cooking corn the day you buy it, keep it refrigerated in a plastic bag or wrapped in a damp towel.

Fire Up That Grill

Extend your grilling repertoire with these easy techniques. Pre-heat your grill to medium-high and oil it well, then ...

  • To grill corn with husks, pull back the husk and tie the ends together to make a natural handle. Remove the corn silk. Brush kernels with seasoned melted butter or oil. Grill 7 to 10 minutes, turning occasionally (use that handle!) to get delicious bronzing on the kernels. Or, grill the corn in the husk. After removing the silk, replace husks and tie with a strip of husk or string. Soak ears in cold water for 10 minutes. Grill, turning often, until husks are charred and corn is hot, 10 to 15 minutes.
  • To grill unhusked corn, just brush with seasoned melted butter and grill 7 to 10 minutes, turning occasionally for best results.

It's easy to prepare great-tasting catfish on your grill ...

  • Marinate or season catfish fillets first, if you like. Marinades and seasonings using citrus flavors or fresh garden herbs work well as do southwestern inspired chili flavors.
  • To grill or broil thicker fillets, brush the fish with vegetable oil on both sides and season to taste. Grill 4 to 5 minutes per side, turning only once, until fish is opaque.
  • To grill or broil thinner fillets, simply grill on one side without turning, until fillets are opaque.
  • "Branch" out by cutting catfish fillets into chunks and threading them onto pre-soaked wooden skewers. Grill until opaque, turning several times.

For more information and recipes visit catfishinstitute.com and freshsupersweetcorn.com.

Gingered Orange Catfish and Supersweet Corn

Ingredients
  • 2 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 ears husked fresh supersweet corn
  • 4 U.S. farm-raised catfish fillets (6 to 8 ounces each)
  • Orange Sauce (recipe follows)

Preparation
    1. Preheat grill or broiler. In small bowl combine orange juice, oil, garlic, ginger, salt and pepper. Reserve 1 tablespoon of mixture for Orange Sauce; brush all sides of corn and catfish fillets with remaining mixture. On oiled rack or broiler pan, grill fillets and corn, 4 inches from heat source, until catfish is opaque in center and corn is lightly browned, 7 to 10 minutes, turning corn occasionally. Serve catfish drizzled with Orange Sauce. Garnish with broiled orange wedges and mixed greens, if desired.
    2. For Orange Sauce: In small saucepan combine 3/4 cup orange juice, 1 teaspoon cornstarch and reserved 1 tablespoon orange-ginger mixture. Cook over low heat, stirring until thickened, about 5 minutes.

Serves
Yield 4 servings

Southwest Grilled Catfish and Corn Salad

Ingredients
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 4 ears husked fresh supersweet corn
  • 4 U.S. farm-raised catfish fillets (6 to 8 ounces each)
  • 1 cup canned red kidney beans, rinsed and drained
  • 1/3 cup coarsely chopped cilantro leaves
  • 1/4 cup thinly sliced green onions (scallions)
  • 6 tablespoons bottled vinaigrette, divided
  • 4 cups loosely packed mixed greens

Preparation
    1. Preheat grill or broiler.
    2. In small bowl combine oil, chili powder, cumin and salt. Brush all sides of corn and catfish fillets with oil mixture.
    3. On oiled rack or broiler pan grill corn 4 inches from heat source, until just tender, 7 to 10 minutes, turning corn occasionally.
    4. Remove; cool to room temperature. Cut kernels from cobs. In large bowl combine kernels with beans, cilantro, onions and 2 tablespoons of vinaigrette.
    5. On oiled rack or broiler pan, grill fillets 4 inches from heat source, until opaque in center, 8 to 10 minutes.
    6. Toss greens with 2 tablespoons of remaining vinaigrette; divide among 4 plates; top each with corn salad and catfish fillet. Drizzle remaining vinaigrette over fish.

Serves
Yield 4 portions (about 4 cups corn salad)

Lemon Grilled Catfish on a Roll

Ingredients
  • 2 U.S. farm-raised catfish fillets (6 to 8 ounces each)
  • 1/3 cup mayonnaise, divided
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 4 sandwich rolls, split
  • 8 slices tomato
  • 4 thin slices red onion
  • Lettuce leaves

Preparation
    1. Preheat broiler or grill.
    2. Combine mayonnaise, lemon juice, pepper and salt. Reserve 2 tablespoons of mixture. Spread top of catfish fillets with remaining seasoned mayonnaise.
    3. On oiled rack or broiler pan grill fillets 4 inches from heat source, until opaque in center, 7 to 10 minutes.
    4. Meanwhile, spread rolls with reserved mayonnaise. Cut each piece of catfish in half crosswise; arrange on roll bottoms. Top fish with tomato, onion and lettuce; place roll tops over lettuce.

Serves
Yield 4 sandwiches

SOURCE: Fresh Supersweet Corn Council
The Catfish Institute


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