Grilled Catfish Steaks with Chipotle-Avocado Salsa
Bagre Asado con Salsa de Aguacate Enchipotlado
Yields: 4 generous servings, with 1 ½ c salsa
From: Rick Bayless’s Mexican Kitchen
1 c Essential Roasted Tomatillo-Chipotle Salsa (see recipe)
Eight 3 - 4 oz catfish steaks, each about 1” thick
1 T olive oil, + a little more for the grill grate
2 small avocados, peeled, pitted, and chopped into ¼” diced
Sprigs of cilantro for garnish
Lay the catfish steaks in a baking dish. Mix together ¼ c of the tomatillo-chipotle salsa mixture with the oil, then brush half of it over the fish. Flip the fish and brush the other side with the remaining marinade. Cover and refrigerate for several hours, if time permits.
Combine the remaining chipotle salsa with the avocados, taste and add more salt if necessary, stirring vigorously to make the sauce slightly creamy. Cover and leave at room temperature.
Light a gas grill or prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Position grill grate about 8” above the coals and lightly oil
Remove the catfish from the marinade and lay it on the grill. Sprinkle lightly with salt. Grill, covered, until nicely seared and half-done, 4 - 6 minutes. Flip the steaks, sprinkle with salt, and grill the other side, 4 - 6 minutes more.
Transfer the fish to a warm serving platter, spoon the salsa across the fish, and garnish with sprigs of cilantro. Serve without hesitation.
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