1/2 cup milk
1/2 tsp. ground cumin
11/2 lbs. catfish fillets,
skin removed
2 T. olive oil
1 medium onion,finely chopped
1/2 cup chopped green, yellow or red pepper
1/4 cup fresh snipped cilantro leaves
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3 tsp. taco sauce or salsa (optional)
Lemon wedges
Lime wedges
Combine milk and cumin in large, plastic, zip top food-storage bag. Add fillets, turning to coat. Seal bag. Chill 1 hour. In 8-inch skillet, heat oil over medium heat. Reduce heat to low. Stir in onion, pepper, cilantro, salt and pepper. Simmer, uncovered for 1-2 minutes, or until pepper is tender-crisp. Set aside. Drain milk mixture from fillets; discard. Cut four 14 x 12-inch sheets of heavy-duty aluminum foil. Place 1 fillet on each sheet of foil. Top each fillet with one-fourth vegetable mixture and 1 teaspoon taco sauce. Fold long sides of foil together in locked folds. Fold and crimp short ends; seal tightly. Place foil packs on grill grate. Grill, covered for 11-17 minutes, or until fish is firm and opaque. Garnish with lemon and lime wedges.
William Pugh Cleveland, OH
From—Fish Traditions: Member Recipes