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Jerk-Spiced Catfish

Jerk-Spice mix#188; cup plus 1 tablespoon olive oil, divided2 garlic cloves, peeled and chopped2 allspice berries#189; teaspoon ground allspice 1 Scotch bonnet chili pepper (see note) #188; teaspoon mild chili powder1#189; teaspoons chopped parsley#189; teaspoon ground cinnamon1#189; tablespoons light brown sugarJuice of 1 lime1 scallion, white and light green parts, choppedCatfish#189; cup olive oil, plus a bit more for brushing limes4 catfish fillets (6 ounces each)Salt and freshly ground black pepper2 limes, quarteredMake the spice mix: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the garlic, allspice (berries and powder), chili pepper, chili powder, parsley and cinnamon, and saute until fragrant, about 2 minutes. Add the brown sugar, and stir until melted. Transfer to a blender or mini food processor with the remaining #188; cup olive oil, the lime juice and scallions. Puree until smooth.Make the fish: Mix together the jerk mix and the #189; cup olive oil. Brush all over both sides of the catfish. Cover and refrigerate 30 minutes.Heat a grill pan or cast-iron or nonstick skillet over medium-low heat. Season catfish with salt and pepper. Place the catfish on the grill, and cook for 4 minutes on each side. When 2 minutes of cooking time remains, brush the lime quarters with olive oil. Place on the skillet, and cook until caramelized, about 1 minute on each side. Serve immediately. Serves four.Cook's note: Substitutions include one habanero pepper, or two serrano or jalapeno peppers."New American Table" by Marcus Samuelsson (2009 Wiley)