Smoky Spice-Rubbed Catfish with Peach-Tomato Salad

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*sponsored post*

I am so excited to partner with The Catfish Institute to promote the goodness of U.S. Farm-Raised Catfish. It’s a sustainable seafood option you can feel good about—it gets a “best choice” rating from Monterey Bay Aquarium’s Seafood Watch program—and because of the way it’s farmed and fed, it has a reliably mild, buttery flavor every time. 

I grew up in Mississippi, where catfish was a mainstay. Back then, we typically had it fried—which is fantastic—but the mild, sweet flavor of U.S. Farm-Raised Catfish is versatile enough to shine with other cooking methods, too. Here, I’ve rubbed it with some robust spices and given it a turn on the grill with some wood chips for a wonderfully smoky flavor. And because the fish itself is so mild, it pairs fantastically with fruit, in this case a summery mixture of sweet cherry tomatoes and even sweeter peaches. It’s an elegant take on a family-friendly fish you should get to know a little better, especially if you’re working to get more fish into your diet.

Yield: 4 servings (serving size: 1 catfish fillet and about 3/4 cup salad)
Author:

Smoky Spice-Rubbed Catfish with Peach-Tomato Salad

prep time: 30 Mcook time: 10 Mtotal time: 40 M
A whiff of wood smoke amps up spice-rubbed catfish in this stunning summer recipe. The mild flavor of the fish pairs beautifully with the fruity, herby salad.

ingredients:

  • 1 cup oak, hickory, or pecan wood chips
  • 4 U.S. Farm-Raised Catfish Fillets
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup slivered red onion
  • 1 1/2 cups halved cherry tomatoes
  • 1 1/2 cups thin peach wedges, cut in half crosswise
  • 1 1/2 teaspoons white wine vinegar
  • 3 tablespoons thinly sliced fresh basil
  • Basil sprigs (optional)

instructions:

How to cook Smoky Spice-Rubbed Catfish with Peach-Tomato Salad

  1. Soak wood chips in water for 30 minutes; drain. Meanwhile, prepare grill for indirect grilling, heating one side of grill to medium-high and leaving other side with no heat. Maintain heat at about 400°F.
  2. Brush tops of catfish fillets with 1 tablespoon oil. Combine garlic powder, paprika, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper; rub tops of fillets with spice mixture.
  3. Add soaked wood chips to coals. Arrange fillets, spice side up, on oiled grill rack over unheated side of grill. Close lid and cook until fish flakes easily when tested with a fork, about 10 to 12 minutes.
  4. Meanwhile, rinse onion in cold water; pat dry. Combine onion, tomatoes, peaches, vinegar, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Toss gently to coat. Add basil; toss gently to combine. Serve salad with fillets. Garnish with basil sprigs, if desired.
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