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Grilled Catfish with Tomato Blackberry Salsa
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 2 cups fresh tomatoes, chopped
- 1 cup blackberries
- 1 red bell pepper, finely chopped
- 2 small chili peppers, minced
- 1 medium-sized sweet onion, finely chopped
- 2 tablespoons (5 to 6) fresh basal leaved, minced
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Pinch salt and pepper
For the Catfish
- 1 pound skinless catfish fillets
- 2 teaspoons Worcestershire sauce
- 1 teaspoon black pepper (freshly ground)
Instructions
- In a food processor, combine raspberries, olive oil and balsamic vinegar, pulse a few times, until berries are mashed, the consistence of a berry glaze or light jam.
- In a bowl, combine chopped ingredients, mix with berry mixture.
- Brush catfish fillets with the Worcestershire sauce and sprinkle with the ground pepper.
- Place fish on a preheated grill over medium coals, about 4 to 6 inches from the heat. Grill for 4 to 5 minutes.
- Brush again and turn; grill about 5 minutes longer, or until fish flakes easily with a fork.
- Serve and enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
