Source: Food and Wine Quick from Scratch

Jerk Catfish
The Jamaican spice treatment called jerk isn’t just for meat and chicken; it’s great on fish, too.
Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes


1/3 cup chopped onion
1 garlic clove, smashed
1 tablespoon sesame seeds
2 teaspoons brown sugar
1 1/2 teaspoons allspice
1 1/2 teaspoons dried thyme
1/2 teaspoon ground nutmeg
1 1/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
2 1/2 tablespoons cooking oil
1/2 teaspoon distilled vinegar
2 pounds catfish fillets

In a blender, puree the onion, garlic, and sesame seeds with the brown sugar, allspice, thyme, nutmeg, 1 teaspoon of the salt, the black pepper, cayenne, oil, and vinegar.

Heat the broiler. Lightly oil a broiler pan or baking sheet.

Sprinkle both sides of the catfish fillets with the remaining 1/4 teaspoon salt and put them on the prepared baking sheet, skinned-side down. Spread the spice mixture over the fish in an even layer.

Broil the fish, about 6 inches from the heat if possible, until well-browned and just done, about 5 minutes for 3/4-inch-thick fillets.

Wine Recommendation: Make your beverage choice as simple and casual as this dish - and look for something that can take the heat. Try either a white zinfandel, a rosé, or your favorite beer.