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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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
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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.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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