Catfish, Corn, And Mango Cucumber Salad...

After my wife's positive reaction to the grouper cook a few days earlier; I decided to go with a new and previously untried fish, catfish. I have had catfish plenty of times and really like it, but it was a new one for the rest of the family.

Decided to make it easy and prepare it the same way I did the grouper; butter, Swamp Venom, and then blackened. I changed this cook up by also making some corn on the cob and still being on a mango kick, a mango cucumber salad that I made up as I went along.

First the salad...

4 ripe mangoes diced
2 cucumbers, peeled, seeded, and diced
2 green onions chopped
2 Tablespoons of fresh chopped mint
2 the juice of two large limes

Prep the stuff above, add the lime juice, and stick it in the fridge for a few hours...

 For the corn, I cheated a little and bought already cleaned ears...

I spray them with a little olive oil and then coat them in sea salt,  pepper, and a little garlic salt. Add a couple of pieces of butter and wrap them tightly in the foil.

I got my egg set up direct cooking at the normal grid level; and let the temperature go till about 350F. The foil wrapped corn goes on first and cooks for about 40 minutes, turning it a couple times during the cook. After the corn comes off; the cast iron skillet went on for about 10min to heat up for blackening the catfish...

Here are the results...

The mango cucumber and mint salad was crisp and refreshing; the corn tender and flavorful, and the fish turned out really well. Since they are thinner than the grouper, I cooked the catfish for 2min a side. I tried an Orange Vanilla finishing butter from Wegmans on the fish...

The family asked when how soon would we be having catfish again...

Enjoy!

Ed

Blackened Red Grouper & Mango Salsa

Can you believe it?!?!?!? An actual post about food... About time I know.


Okay, here goes...

My wife isn't really a fan of fish except for tuna steaks. I wanted to try some other fish on the egg, specifically doing something with a lot of spice that I could cool with a tropical salsa. While at the store a few weeks ago, I wandered past the seafood department and struck up a conversation with the guy behind the counter. After I told him what I would like to try; he suggested Red Grouper. Figured I'd try it, if the wife didn't like it, I'd have a chicken breast on standby... Brought home two filets and cut them in half for 4 servings, as a friend was joining us for dinner. This was fresh caught wild Red Grouper, supposed to be very mild in taste and since they filets were thick, they could stand up to being blackened in a cast iron pan. I also picked up some fresh fruit and veggies to make the sides.

I found the recipe for the mango salsa on Allrecipes.com... here is the link
Mango Salsa Recipe

Here is the salsa being made... it was simple and very tasty. I will be making this one and ones like it throughout the warmer weather.

 Then it was on to prepping and cooking the fish. I simply melted some butter, brushed the filets with the melted butter, and then coated them thoroughly with Dizzy Pig Swamp Venom. Not the hottest spice mix out there, but it does have a really nicely balanced kick to it...

 Along with the grouper and salsa, I also made some simple grilled asparagus that was tossed with Wegmans Basting Oil and some sea salt, garlic salt, and course ground pepper. As a surprise for my daughter who loves strawberries; I also prepped and grilled some strawberries that where coated with a little EVOO and some Dizzy Pig Pineapple Head rub. This rub is great on any fruits and especially grilled corn on the cob.

The strawberries came off the egg after about 8 min. They were a little soft; but the flavor was amazing. I think they might be better egged in a small sauce pan and then served over ice cream. The juices after they were cooked tasted crazy good.

Here is the fish on the egg. I got the egg to about 350 dome temp and then let the cast iron skillet heat up for about 10 mins. I used a little bit of oil and the remaining melted butter to blacken the grouper. I did them about 3 min a side for the thicker pieces and 2 min a side for the thinner ones.

 I can say the aroma coming off the egg while cooking this had my mouth watering...

Here it is plated up... My daughter loved it, as she is always up for trying new things. My wife gave it two thumbs up and asked when we were having fish next. I would say that counts as a successful cook...

Don't be afraid to try grilling on cooking fish on the egg or whatever grill you happen to have. Ask your fish guy at your favorite seafood counter for suggestions; they are rarely wrong with the help they provide.

If you plan on using a lot of mangoes over the summer, either buy the pre sliced packaged type or get yourself one of these... Oxo Good Grips Mango Splitter  This handy tool will make working with the mangoes so much easier.


Enjoy!

Ed