Smoked Catfish Fillets

Smoked Catfish Fillets are a flavorful and smoky dish that captures the essence of Indian BBQ, bringing together spices and techniques that result in tender, juicy fish. Perfectly balanced with a hint of spice and smokiness, this dish is sure to impress at any gathering.

Ingredients

• Catfish fillets - 400 grams
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Salt - 1 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Wood chips for smoking (hickory or mesquite) - 1 cup

Steps

1. In a bowl, combine olive oil, lemon juice, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, red chili powder, and salt to create a marinade.
2. Add the catfish fillets to the marinade, ensuring they are well coated, and let them marinate for at least 15 minutes.
3. Soak the wood chips in water for at least 30 minutes before starting to smoke the fish.
4. Preheat your smoker or grill to medium heat (about 180°C or 350°F).
5. If using a grill, place the soaked wood chips in a smoker box or wrap them in aluminum foil with holes poked in it and place on the grill.
6. Place the marinated catfish fillets on the grill or smoker, skin-side down, and smoke for about 15-20 minutes or until the fish flakes easily with a fork.
7. Remove the smoked catfish from the heat, garnish with fresh cilantro, and serve immediately.

Nutrition

• Calories: 350
• Protein: 36 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• High in omega-3 fatty acids, promoting heart health.
• Rich in proteins, aiding muscle repair and growth.

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