min., baking 6 min.
The catfish skewers with fried tomatoes were skewered on wooden skewers that I cooked on a cobb grill. We set up the barbecue on the lake bridge and sizzled fresh fish with home-grown tomatoes. Fried like this, whiskered catfish grown in Lithuania reminded me of the grilled cardfish I once ate in Sicily. Catfish meat is firm and therefore suitable for grilling on skewers, and in addition, it is not greasy, so it is easy to turn it during cooking.
INGREDIENTS
- 1 kg of catfish
- 5 tablespoons extra virgin olive oil
- 1 hot pepper
- 3 cloves of garlic
- Grated peel of 1 lemon
- salt and ground black pepper to taste
For submission:
- 6 tomatoes
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic
- salt, ground black pepper
- lettuce leaves
- 1 lemon
PREPARATION
First, I gutted the catfish and cut two pieces of its meat fillet. I separated the catfish meat from the skin with the help of a knife, so that only nice pieces of fillet without bones and skin remained. After receiving two pieces of fillet, I cut them crosswise into pieces with a diameter of 1.5 centimeters.
I heated the olive oil in a pan, into which I threw in half-cut and slightly crushed garlic cloves and half-cut chili pepper. I heated the spices on medium heat until the garlic turned yellow and the chili pepper roasted and gave its aroma and spiciness to the oil. I scooped out the cooked garlic and chili pieces from the oil. I let the oil cool.
I finely grated the yellow peel of one lemon into the cooled oil. I poured the prepared oil over the cut pieces of fish and left it for half a day for the oil to soak into the catfish meat.
I prepared the barbecue for cooking on direct fire, i.e. over hot embers. I threaded the pieces of fish one by one onto wooden skewers, which I had previously soaked in water for half an hour.
I cooked the fish skewers on direct heat for 2-3 minutes on each side. When they were almost cooked, I seasoned them with salt and ground black pepper.
I cut the tomatoes in half and fried them cut side down for about 3 minutes, then turned them over and sprinkled them with olive oil, sprinkled them with chopped garlic, salt, and ground pepper and fried them for a few more minutes.
I placed fried catfish skewers with fried tomatoes on lettuce leaves, which I sprinkled lightly with olive oil, and placed a cut piece of lemon next to it.
Delicious fish!
Recipe source: Seasonal Kitchen
