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Barbecued Catfish with Worcestershire 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 - Easy recipe How to Barbecue catfish fillets with Worcestershire sauce, soy sauce, red onion, garlic salt, and lemons juice.
Ingredients:
- 1 1/2 to 2 1/2 lbs fresh Catfish fillets, cutted into inch-wide strips
- 1 small bottle Worcestershire sauce
- 1 small bottle soy sauce
- Juice from 6 lemons
- 1 Red onion sliced
- 2 tbsp. black pepper
- 2 tbsp. garlic salt
- 1 tsp. cinnamon
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Serves/Makes: 4-6
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How to cook Barbecued Catfish with Worcestershire Sauce:
- Rinse fillets under cold running water, drain it well.
- Mix together in the blender Worcestershire sauce, soy sauce, pepper, garlic salt, cinnamon, and lemon juice.
- Soak the catfish strips in mixture at put in the refrigerator for least 3 hours (overnight is better).
- Put fillets on skewers with red onion slices between fish slices, and cook 15 minutes on charcoal grill, or until fish is done.
Notes:
This Barbecued Catfish with Worcestershire Sauce is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Barbecued Catfish with Worcestershire Sauce serves/makes: 4-6
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.
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