Yield: 24 servings.
12 6-oz. U.S. Farm-Raised Catfish Fillets (41/2 lbs.)
3/4 cup grapeseed oil as needed, salt and cracked black pepper
2 pineapples, quartered and cut into 1/2” wedges
1 1/2 cups Dirty BBQ Sauce (recipe follows)
DIRTY BBQ SAUCE (YIELDS 11/2 CUPS):
1 cup honey
1/2 cup pineapple juice
1/2 cup grapefruit juice
1/4 cup orange juice
1/4 cup rum
1/4 cup cider vinegar
2 Tbsp. red onion, minced
1 Tbsp. allspice, ground
2 tsp. black bean sauce
2 tsp. dry mustard
2 tsp. turmeric, ground
1 tsp. red pepper flakes
1 tsp. Scotch bonnet peppers, seeded and mashed
Cut catfish fillets into 1-oz. pieces. Brush catfish with oil and season with salt and pepper. Grill fish, flesh-side down, to create grill marks. Remove from heat. Hold.
Brush pineapple wedges with oil and grill to mark. Arrange pineapple wedges on greased sheetpan and top each with a piece of catfish, marked-side up. Liberally brush fillets with Dirty BBQ Sauce. Bake fish in 300°F conventional or 250°F convection oven until cooked through. Drizzle with remaining sauce and serve.
Combine all ingredients in a heavy saucepan and bring to a boil. Reduce heat and simmer sauce for 35-40 minutes or until reduced to 11/2 cups. Use as directed above.
Recipe Provided By: Chef Ric Orlando, New World Home Cooking Cafe, Saugerties, New York.
Photo Credit: The Catfish Institute