Recipe of Any-night-of-the-week Yucatecan grilled catfish with pickled red onions
Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Perfect Yucatecan grilled catfish with pickled red onions. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Yucatecan grilled catfish with pickled red onions, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yucatecan grilled catfish with pickled red onions delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Yucatecan grilled catfish with pickled red onions is Makes: 4 servings.. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Yucatecan grilled catfish with pickled red onions estimated approx Prep: 20 minutes. 10 minutes..
To begin with this recipe, we have to prepare a few components. You can have Yucatecan grilled catfish with pickled red onions using 24 ingredients and 3 steps. Here is how you cook that.
Ingredients and spices that need to be Get to make Yucatecan grilled catfish with pickled red onions:
- Pickled red onions
- 1 quarts water
- 1 1/2 cups thinly sliced and onion
- 1/4 cup orange juice
- 1/4 cup cider vinegar
- 4 garlic cloves, peeled and cut into in half
- 2 teaspoons sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Achiote- Marinated catfish
- 1 1/2 teaspoons achiote or annato seeds
- 2 1/2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon oregano
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon cumin
- 1/8 teaspoon cloves
- 1 1/2 tablespoon fresh lime juice
- 4 catfish Fillets (1 1/2 pounds)
- Olive oil
- 2 cups hot cooked rice
Instructions to make Yucatecan grilled catfish with pickled red onions
- For pickled red onions, bring water to a boil in a medium saucepan. ADD the onions and cook 1 minute. Transfer onions to a large colander and rinse under cold running water; drain. Whisk together the orange juice, vinegar, garlic, sugar, cumin, salt, and pepper in a medium glass bowl to blend. Stir in the onions, cover and refrigerate 4 hours or overnight.
- For Achiote- Marinated catfish, crush achiote seeds against the bottom of a bowl, using a spoon. With the back of a large knife, mash the garlic and salt to form a paste; transfer to a small bowl. Stir in the ground achiote, cinnamon, coriander, oregano, pepper, cumin, cloves, and lime juice until smooth. Spread 2 teaspoons of the marinade on the top and bottom of each catfish fillet. Cover and refrigerate 1 to 2 hours.
- Prepare the grill; brush the grill rack lightly with the olive oil. Grill the fish over very hot coals 5 minutes per side. Drain pickled red onions and serve with fish and rice. Makes: 4 servings. Available in Hispanic markets and specialty sections of supermarkets.
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