20 min., baking 6 min.
The catfish skewers with fried tomatoes were cooked on wooden skewers, which I cooked in a cobb grill. We placed the grill on the bridge of the lake and sizzled fresh fish with home-made tomatoes. The catfish grilled in this way, the moustachioed catfish grown in Lithuania, reminded me of the grilled bitter fish I once ate in Sicily. The catfish meat is firm and therefore suitable for grilling, and it is not oily, so it is easy to handle when grilling.
INGREDIENTS
- 1 kg catfish
- 5 tablespoons extra virgin olive oil
- 1 chilli pepper
- 3 garlic cloves
- 1 lemon, grated peel
- salt and ground black pepper to taste
For serving:
- 6 tomatoes
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- salt, ground black pepper
- lettuce leaves
- 1 lemon
PREPARATION
First, I gutted the catfish and cut out two pieces of its fillet. I used a knife to separate the catfish meat from the skin, so that I was left with only the nice boneless and skinless pieces of the fillet. I cut the two pieces of fillet crosswise into pieces 1,5 centimetres in diameter.
I heated the olive oil in a frying pan, in which I threw the halved and slightly crushed garlic cloves and the halved chilli pepper. I heated the spices over a medium heat until the garlic had yellowed and the chilli pepper had roasted and given its aroma and spiciness to the oil. I extracted the fried garlic and chilli pieces from the oil. I allowed the oil to cool.
Into the cooled oil, I finely grated the yellow part of the rind of one lemon. I poured the prepared oil over the chopped fish and left it for half a day so that the oil could soak into the catfish flesh.
I prepared the grill for cooking over direct heat, i.e. over hot coals. I threaded the fish pieces one by one onto wooden skewers which I had soaked in water for half an hour.
I cooked the fish skewers over direct heat for 2-3 minutes on each side. When almost cooked, I seasoned them with salt and ground black pepper.
I cut the tomatoes in half and roasted them cut side down for about 3 minutes, then flipped them over and drizzled them with olive oil, sprinkled them with chopped garlic, salt and ground pepper and roasted them for a few more minutes.
I placed the fried catfish skewers with the fried tomatoes on the lettuce leaves, which I lightly drizzled with olive oil and placed a slice of lemon next to them.
Tasty fish!
Recipe source.
