cup plus 1 tablespoon olive oil, divided
2 garlic cloves, peeled and chopped
2 allspice berries
teaspoon ground allspice
1 Scotch bonnet chili pepper (see note)
teaspoon mild chili powder
teaspoons chopped parsley
teaspoon ground cinnamon
tablespoons light brown sugar
Juice of 1 lime
1 scallion, white and light green parts, chopped
cup olive oil, plus a bit more for brushing limes
4 catfish fillets (6 ounces each)
Salt and freshly ground black pepper
2 limes, quartered
Make 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 ¼
cup olive oil, the lime juice and scallions. Puree until smooth.
Make the fish: Mix together the jerk mix and the ½
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)