Description Edit

A Catfish recipe featuring a delicious horseradish cream sauce with smoked catfish.

Ingredients Edit

Horseradish cream Edit

Smoked catfish Edit

Directions Edit

Horseradish cream Edit

  1. Mix crème fraîche, horseradish, mustard, dill, lemon juice, salt and pepper in a small bowl. Cover and refrigerate overnight. Let come to room temperature before serving.

Smoked catfish Edit

  1. Mix water, lemon juice, garlic, shallots, salt, sugar and dill in a small bowl. Place catfish fillets in a shallow dish and pour marinade over them. Cover with plastic wrap and refrigerate for 4 to 5 hours to marinate.
  2. Prepare charcoal for grilling and let fire burn until the coals are medium to low heat (250 °F to 300 °F). On a barbecue thermometer or you can hold your hand palm down about 5 inches above coals for 5 seconds before removing it).
  3. Place catfish on an oiled grill rack over the coals. Cover grill and cook for 25 minutes or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon horseradish cream over the top.

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