Every Thursday on the Good Food Blog we share a recipe from our archives.
Adrian Miller of the Southern Food Alliance describes the relationship between African Americans and the history of the catfish. John T. Edge, director of the Southern Foodways Alliance, tells us a bit about the catfish from his Southern food lover’s point of view. Below is a recipe for Broiled Teriyaki Catfish with Wasabi Cucumber Salad Anchoiade first shared on August 26, 2006.
Broiled Teriyaki Catfish With Wasabi Cucumber Salad
- 3 Tablespoons teriyaki sauce
- 1 1/2 tsps wasabi powder
- 1 tsp rice wine vinegar
- 2 medium cucumbers, peeled, seeded and chopped
- 1/3 cup fat free sour cream
- 4 U.S. farm raised catfish fillets
- Cilantro leaves for garnish (optional)
- Preheat broiler.
- For the teriyaki marinade, stir together the teriyaki sauce, wasabi powder, and rice wine vinegar in a small bowl. Set marinade aside for 10 minutes to allow flavors to blend.
- For the cucumber mixture, stir together 1 tablespoon of the teriyaki marinade with the cucumber in a medium bowl; add sour cream. Set aside.
- Brush both sides of the catfish fillets with remaining teriyaki marinade, and place on an oiled baking pan. Broil about 4 inches from heat for about 7 minutes. Remove from heat.
- Top the broiled fillets with cucumber mixture. Garnish generously with cilantro leaves. Serve with steamed green beans.
Recipe by 2000 World Catfish Festival Cook-off runner-up Elizabeth Terry, Savannah, GA.