Preparation time: 30 minutes
Catfish is a common fresh water fish you find nearly everywhere in the world. This dish from Spain combines the catfish with Mojo Verde, the cilantro and caper sauce originally from the Canary Islands. Catfish is called “bagre” in Spain, in some Latin American countries it is known as “pez gato”.
I wouldn’t use large catfish, they are tough and tend to taste a bit muddy. Use the small ones, which are raised in fish farms, they are tastier and quite easy to prepare. This dish goes well with small new potatoes, boiled or slightly roasted, and a green salad.
- 4 catfish fillets of ½ lb (225 g) each, about 1/2 inch (3,5 cm) thick
- 2 tbsp olive for coating the fish fillets
- Salt and pepper
- Dash of smoked Spanish paprika
- 2/3 cup flat Italian parsley
- 3 Tbsp capers, drained
- 1 garlic clove garlic
- 4 tsp lemon juice
- 1 tsp anchovy paste
- 1/2 tsp Dijon mustard
- salt and freshly ground black pepper
- 7 Tbsp extra virgin olive oil
Add parsley, capers, garlic, lemon juice, anchovy paste and mustard to the mini blender. With the motor running, add the extra virgin olive oil in a thin stream to make a rough puree. Taste for salt and pepper.
Light the grill or heat the broiler. Coat the fish on all sides with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, 3 to 4 minutes longer.
Serve with some of the mojo verde on the side.