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Lady in the ShoeLady in the Shoe Posts: 29
edited 11:42PM in EggHead Forum


  • Lady in the Shoe,
    I am not sure if this is sacriliage or not but here goes..........I fry(but I am sure you can EGG it somehow) the fish. Prior to that, I mix mayonaise, cilantro, onion, and diced jalepeno and refrigerate. I then take flour tortillas and add fish and mixture and tacos. Simple, quick, and delicioso!

  • Peppered Catfish
    from: Smoke & Spice
    Ingredients:[p]Three-Pepper Catfish Rub[p]3 tablespoons coarse-ground black pepper
    2 tablespoons kosher salt
    1 ½ tablespoons coarse-ground white pepper
    1 teaspoon onion powder
    ½ teaspoon cayenne pepper[p]Six 8-ounce catfish fillets[p]Catfish Mop (optional)[p]2 cups seafood or chicken stock
    ½ cup oil, preferably canola or corn oil
    Juice of 3 limes
    1 to 1 tablespoons remaining Three-Pepper Catfish Rub[p]Golden Mustard Barbecue Sauce (optional)[p]1 cup white vinegar
    ¾ cup prepared yellow mustard
    ½ medium onion, minced
    1/3 cup water
    ¼ cut tomato puree
    1 tablespoon paprika
    6 garlic cloves, minced
    1 ½ teaspoons salt
    ½ teaspoon cayenne pepper
    ½ teaspoon fresh-ground black pepper[p]Makes about 2 cups[p](Recipe for making the Golden Mustard Barbecue Sauce:
    Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang.)[p]Recipe for Peppered Catfish:
    At least 2 ½ hours before you plan to barbecue, or preferably the night before, mix the rub ingredients together in a small bowl. Cover the catfish lightly and evenly with the rub, reserving at least 1 to 2 tablespoons of the mixture if you plan to baste the fish. Place the fillets in a plastic bag and refrigerate them for 2 hours or overnight.[p]Prepare the smoker for barbecuing, bringing the temperature to 180 degrees F to 200 degrees F.[p]Remove the fillets from the refrigerator and let them sit at room temperature for 20 minutes.[p]If you are going to use the mop, mix the ingredients together in a small saucepan and warm over low heat.[p]Place the catfish in the smoker on a small grill rack as far from the fire as possible. Cook the fish for approximately 1 ½ hours, dabbing the catfish with mop every 20 minutes in a wood-burning pit, or as appropriate for your style of smoker.[p]When cooked, the catfish will be opaque and firm, yet flaky. Serve warm. If desired, accompany the catfish with Golden Mustard Barbecue Sauce.

    [p]My notes:
    Cook indirect on a raised grid at 200*F dome.
    Mop is unnecessary, but my son likes it.

  • Tuna steaks
    from Weber’s recipe list.[p]Marinade:
    6 tablespoons unsalted butter, melted
    6 tablespoons Asian-style sesame oil
    6 tablespoons rice vinegar
    Juice of 1/2 lemon
    1 & 1/2 teaspoons dried thyme
    1 garlic clove, minced
    1 crushed Thai, Hunan, or other tiny hot red chile[p]4 tuna steaks, each about 1 inch thick[p]1/4 teaspoon coarse salt, either kosher or sea salt. (Do not use regular table salt!)[p]**********[p]1. Heat up a cast iron skillet. HOT! I start a full charcoal chimney. While the coals are lighting, make the marinade. When the entire chimney is flaming I dump it in a pile in my Weber Kettle and settle the skillet down into the coals. [p]2. While the skillet is heating up, Place tuna steaks in non-reactive dish and pour the marinade over the tuna. (Do not use an aluminum pan) Allow steaks to sit in the marinade at room temperature for 20 to 30 minutes.[p]3. Prepare smoker, stabilize temp at about 200 degrees.[p]4. Sprinkle cast iron skillet with kosher salt. Drain the steaks and sear about 1 minute on both sides.[p]5. Transfer the steaks to the smoker and cook to desired doneness, 20 to 25 minutes for medium-rare. Avoid over cooking.[p]
    1 cup hoisin sauce
    1/2 cup rice vinegar
    1/4 cup soy sauce
    2 tablespoons Dijon mustard
    2 teaspoons minced ginger
    1 teaspoon ground anise
    2 garlic cloves garlic, minced[p]1. Combine all ingredients in a saucepan and warm them over low heat for about 10 minutes.[p]2. Serve the sauce hot or at room temperature. It keeps, refrigerated, for several weeks.[p]Serving suggestion:
    You can thin the sauce with a little water and use it in a stir-fry with broccoli, scallions, red bell peppers, and sliced water chestnuts.[p]

    [p]My notes:
    The tuna is great as is, it doesn’t need the sauce.
    The stir-fry does make a very good side.
  • metalhead,
    got try it tonite. thanks

  • Michael B,
    pepper and catfish can't go wrong. I am going to try both yours and metalheads tonite

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