A Catfish recipe.
- 4 U.S. farm-raised catfish fillets, 6 ounces each
- 4 ears of corn with the husks on
- 4 green onions, chopped
- ¼ cup red bell pepper, seeded and chopped
- 4 teaspoons capers, drained
- ¼ cup (½ stick) unsalted butter, cut into tablespoon portions
- 4 sprigs fresh thyme
- sea salt and freshly ground black pepper to taste
- Peel back the corn husk and remove the silk on all 4 ears of corn.
- Break off the corncob at the base, leaving the husk attached.
- With a sharp knife, slice the kernels off the cobs of 2 of the ears.
- Put aside the other 2 ears.
- Prepare a hot fire.
- Fold back a few of the leaves of each corn husk and place a catfish fillet in each.
- Top each fillet with one-quarter of the corn kernels, green onions, bell pepper, capers, and butter, and top with a sprig of thyme.
- Season with salt and pepper to taste.
- Tie the husk together with strips of the corn husk or kitchen twine (this can be done earlier in the day and kept refrigerated until ready to grill).
- When ready to grill, place the catfish fillets in corn husks on the grill directly over the fire and grill for 5 minutes.
- Then move to the indirect side of the grill and continue to cook for another 6 to 7 minutes with the grill lid closed.
- Serve the corn husk packets by folding back the top of the corn husk to display the fish inside.