Catfish with Fresh Corn Relish
Source of Recipe
KINGSFORD�
Catfish with Fresh Corn Relish
Makes 4 servings
Ingredients
4 catfish fillets (each about 6 ounces and at least 1/2 inch thick)
2 tablespoons paprika
1/2 teaspoon ground red pepper
1/2 teaspoon salt
Fresh Corn Relish (recipe follows)
Lime wedges
Grilled baking potatoes (optional)
Tarragon sprigs for garnish
Rinse fish; pat dry with paper towels. Combine paprika, red pepper and salt in cup; lightly sprinkle on both sides of fish.
Oil hot grid to help prevent sticking. Grill fish, on a covered grill, over medium KINGSFORD� Briquets, 5 to 9 minutes. Halfway through cooking time, turn fish over and continue grilling until fish turns from translucent to opaque throughout. (Grilling time depends on the thickness of fish; allow 3 to 5 minutes for each 1/2 inch of thickness.) Serve with Fresh Corn Relish, lime wedges and potatoes, if desired. Garnish with tarragon sprigs.
Fresh Corn Relish
Makes about 1-1/2 cups
Ingredients
1/4 cup cooked fresh corn or thawed frozen corn
1/4 cup finely diced green bell pepper
1/4 cup finely slivered red onion
1 tablespoon vegetable oil
2 tablespoons seasoned (sweet) rice vinegar
Salt and black pepper
1/2 cup cherry tomatoes, cut into quarters
Toss together corn, green pepper, onion, oil and vinegar in medium bowl. Season with salt and pepper. Cover and refrigerate until ready to serve. Just before serving, gently mix in tomatoes.
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