Grill this outdoors for a delicious gluten-free summer entrée that’s sure to impress your guests! I like to pare this dish with some homemade gluten-free carrot cake. It is easy and fast to make and you can make it without the cabbage recipe.
Prep time: about 15 mins
Marinate time: 1 hour
Cooking time: 15 mins
INGREDIENTS- GINGER-LIME MARINADE
3 tbsp each fresh lime juice and gluten-free Asian fish sauce
2 stalks fresh lemongrass, the bottom third yummy part only, sliced
2 tbsp light brown sugar, (or 3TBL amber agave with a tsp. of molasses)
1 tbsp each peeled chopped fresh ginger and olive oil
1 large jalapeño chile, sliced ( optional if you do not like spicy)
1 shallot, sliced ( you may use a small onion if you are doing this on a whim and no shallots at hand)
2 garlic cloves, coarsely chopped
4 (6-oz.) ¾-in thick basa, swai, or domestic catfish filletshalved lengthwise
Olive oil for brushing on the fish
INGREDIENTS- THE YUMMY CABBAGE SLAW
6 cups finely shredded savoy or napa cabbage
1 small seedless cucumber, cut into julienne strips
1 small orange bell pepper, cut into TINY julienne strips
2 tbsp seasoned rice vinegar
½ tsp coarse sea salt
¼ c fresh mint leaves
8 (12-in) bamboo skewers, about a 1/2-in wide
DIRECTIONS
1. Ginger-lime marinade: Process all marinade ingredients in a food processor until pureed. Reserve 1/3 c for savoy cabbage slaw. Pour remaining marinade into a large food-storage bag and add catfish fillets. Close bag and turn to coat. Refrigerate 1 to 2 hours, turning bag once or twice.
2. Slaw: Place the reserved 1/3 c marinade in a large bowl. Add cabbage, cucumber, bell pepper, vinegar, and salt. Toss. Refrigerate 1 hour, tossing occasionally to combine.
3. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove fillets from marinade. Wipe excess marinade form fillets with a paper towel. Brush skewers with olive oil, then carefully thread lengthwise through fillets. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill skewers over direct heat until you can turn them without sticking, 3 to 4 minutes. Grill 4 minutes more or until barely opaque in the thickest parts. Toss mint into slaw and serve with Thai catfish skewers.
This is an adaptation of a recipe I read in a magazine and unfortunately I do not recall which one as I tire it out of the book in my pile of “try these out one day” recipes. I altered it somewhat to ensure it is GF and sugar-free and can be spicy-free, yet it defeats the purpose.
Tina Turbin
www.GlutenFreeHelp.info
