Catfish Fajita Recipe
A Southwestern treat from the South Carolina Department of Natural Resources, this Catfish Fajita Recipe is guaranteed to please the pickiest of palates
Prep time: 10 minutes
Cook time: 10 minutes
- 2 pounds of catfish fillets
- 1 cup lime juice (5 or 6 limes)
- 3 cups mesquite or hickory wood chips
- 1 large onion, sliced and warmed
- 1 large sweet red or green pepper, cut into strips
- 2 cloves garlic, minced
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 flour or corn tortillas, separated into rings
- Sour cream
- Lime wedges
- Place catfish in a large plastic bag. Pour lime juice over fish. Seal bag and marinate in refrigerator for 1 hour (do not marinate longer; acid in the lime juice will “cook” the fish).
- Soak wood chips in enough water to cover for 30-60 minutes. Drain wood chips. In a covered grill, test coals for medium-hot heat. Sprinkle wood chips over preheated coals. Lightly brush grill rack with cooking oil.
- Place catfish on grill rack. Cover and grill directly over medium-hot coals, about 5 minutes on each side or until fish flakes easily.
- Meanwhile, in a large skillet, cook onion, red or green pepper, and garlic in butter or margarine until just tender. Stir in salt and pepper.
- Cut grilled catfish into chunks and toss with onion mixture. Fill tortillas with catfish and onion mixture.
- Serve these delicious catfish fajitas with salsa, sour cream, guacamole and lime wedges.