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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 6 |
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In 'Screen Doors and Sweet Tea' by Martha Hall Foose Ingredients:
1 lb catfish fillet, cut into 1/2-inch pieces |
1 teaspoon grated lemon zest |
1/2 cup fresh lemon juice |
1 teaspoon grated lime zest |
1/2 cup fresh lime juice |
2 tablespoons extra-virgin olive oil |
1 cup seeded diced ripe tomato |
1/2 cup finely diced red onion |
2 garlic cloves, thinly sliced |
2 tablespoons cilantro leaves |
1 tablespoon oregano leaves |
1 jalapeno pepper, seeded, deveined, and minced |
1 teaspoon salt |
1/2 teaspoon sugar |
1 avocado, pitted, peeled, and diced |
Directions:
1. In a large resealable plastic bag, combine the fish with the lemon and lime zests and juices.
2. Allow to marinate in the refrigerator for a minimum of 4 hours and a maximum of 18 hours, turning every once in a while to mix.
3. Thirty minutes before serving, drain the fish and discard the liquid.
4. Put the fish in a large mixing bowl and add the olive oil, tomato, red onion, garlic, cilantro, oregano, jalapeno, salt, sugar, and avocado.
5. Mix gently; cover and chill until ready to serve.
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