GRILLED CATFISH WITH VIDALIA ONION-POBLANO RELISH
Makes 4 servings
4 (6-ounce) catfish fillets
1 cup mojo marinade*
3 tablespoons vegetable oil, divided
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Vidalia Onion-Poblano Relish (recipe follows)
Garnish: thinly sliced radishes
1. In a large shallow dish, combine fish and marinade; cover and refrigerate for 30 minutes.
2. Remove fish from marinade; discard marinade. Pat fish dry with paper towels. Brush with 2 tablespoons oil, and sprinkle with salt and pepper.
3. Brush a cast-iron grill pan with remaining 1 tablespoon oil, and heat over medium-high heat. Add fish, and cook until fish can be easily turned with a spatula, about 3 minutes. Turn fish; cook until fish is opaque and flakes easily with a fork, about 2 minutes. Serve with Vidalia Onion-Poblano Relish. Garnish with radish, if desired.
*We used Goya Mojo Criollo Marinade.
Vidalia Onion-Poblano Relish
Makes about 2 cups
2 medium poblano
