Recipe courtesy of O’Neill Williams.
Ingredients
- 3 medium tomatoes chopped
- ¼ cup chopped onion
- 2 jalapeno peppers, seeded and finely chopped
- 2 Tablespoons white wine vinegar
- 3 teaspoons salt, divided
- 3 teaspoons paprika
- 3 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 – 1 ½ teaspoons ground coriander
- ¾ -1 teaspoons cayenne pepper
- ½ teaspoon garlic powder
- 4 catfish fillets
Instructions
Combine tomatoes, onion, jalapenos, vinegar and 1-teaspoon salt. Cover and refrigerate for at least 30 minutes.
Combine paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over fish.
Set EGG for direct cooking (no convEGGtor) at 350°F/177°C.
Gill fillets on Perforated Cooking Grid.
Serve with your favorite salsa.