|
|
Barbecued Catfish with Tabasco Sauce Easy Recipe.
Catfish is a good source of vitamins, minerals, folate and dietary fiber, as well as low-fat protein, selenium and carbs. Nutritional values for 4 oz (114 gr) of raw, edible portions: Calories 110, Calories From Fat 25, Total Fat 3g, Saturated Fat 0.5g, Cholesterol 60mg, Sodium 70mg, Total Carbohydrates 0g, Protein 21g, heart-healthy omega-3 fatty acids 0.76g. Excellent source of: Phosphorus (344.53mg), and Vitamin B12 (3.29mcg), Good source of Niacin (2.71mg), Potassium (474.87mg), Selenium (16.21mcg), and Thiamin (0.25mg). Omega-3 fatty acids is associated with reduction in blood pressure and reduced risk for certain cancers, inflammatory conditions such as rheumatoid arthritis, and even mental decline.
Barbecued Catfish Recipe - How to Barbecue catfish fillets with margarine, lemons, Tabasco sauce, mustard, Worcestershire sauce, and paprika. It is delicious, simple, quick and very easy recipe.
Ingredients:
- 6 fresh Catfish fillets (1 pound each)
- 1/2 cup (1 stick) margarine, melted
- Juice of 6 lemons
- Dash of Tabasco sauce
- 1 tsp. prepared mustard
- 2 tbsp. Worcestershire sauce
- 1 tsp. paprika
- 1 tsp. pepper
- 1 tsp. salt
|
Serves/Makes: 12
|
How to cook Barbecued Catfish with Tabasco Sauce:
- Wash the pieces of fish thoroughly under cold running water.
- Place the pieces of fillets in salt water and let it soak for 10 minutes.
- Rinse well under cold running water, drain it well.
- After coals have burned, place catfish fillets on grill.
- Combine all ingredients for basting sauce and baste frequently as catfish fillets cook.
- Cook for 20 minutes on one side
- turn and cook an additional 15 minutes, baste frequently with the souce.
Notes:
This Barbecued Catfish with Tabasco Sauce is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Barbecued Catfish with Tabasco Sauce serves/makes: 12
Main Ingredient: Catfish
Preparation Method: Barbecue
Cuisine: American
How to fillet Catfish
Make two small cuts in the skin just below the head where the muscles connect to the head. Use pliers to peel the skin from head to tail. Run the knife down one side of the spine to start the fillet. Pull the meat away from the fish very gently. Simultaneously run the knife down the cut as you are pulling. Cut across it just above the tail, which will separate it from the body partially. Continue to run the knife down the other side while cutting around the bones. Find the belly area and gently pull it away while continuously running the knife down your cut. The meat will eventually pull away completely.
Back to top
Catfish Recepies
Fish Recepies
|
|
|
