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Grilled Catfish In Tamari-Coriander Marinade

2 tablespoons Tamari sauce -- plus 1 teaspoon Tamari sauce
2 tablespoons Freshly-squeezed lemon juice -- plus
1 teaspoon Freshly-squeezed lemon juice
1/8 teaspoon Garlic powder
1 1/4 teaspoons Ground coriander seed
1/4 teaspoon Dried orange peel - (generous tspn)
4 1/2 tablespoons Olive oil
Salt -- to taste
Freshly-ground black or white pepper -- to taste
4 Catfish fillets, 3/4" to 1" thick -- - (7 to 8 oz ea)


Start a hot fire in the grill or preheat the oven broiler.

Mix the tamari sauce, lemon juice, garlic, coriander, and orange peel in a medium-size bowl. Gradually whisk in the olive oil. Use the marinade right away or refrigerate it for up to 3 weeks.

Season the catfish fillets with the salt and pepper and marinate them in about three quarters of tamari marinade for 30 to 45 minutes, if there is time. Otherwise brush them with the marinade before and during grilling.

Place the catfish fillets, round-side down, on the preheated rack. (I like to brush the top of the grate with vegetable oil just before grilling to help prevent sticking.) Grill them or broil round-side up, for 5 to 6 minutes, until they've browned, and turn them over with a metal spatula. Grill or broil the second side for another 3 to 4 minutes. Depending on the intensity of the heat, the fillets should be done at this point. To check, slightly separate the flesh in the center of one fillet with your metal spatula -- it should be white and opaque throughout.

Place the catfish fillets on warm dinner plates, drizzle over more of the tamari coriander marinade, and serve right away.

This recipe yields 4 servings.


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