Mesquite-Grilled Catfish with Drambuie

"I have been a firm believer that the only way to make good catfish was to fry it. But I decided to come up with some adaptations and modifications that would work for catfish... this is by far and away the best fish of any kind I =have ever tasted, and all my guests agree!" Ed Scott

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 3 tablespoons Drambuie
• 2 tablespoons lemon or lime juice
• 2 tablespoons peanut oil (or other)
• 2 garlic cloves (crushed)
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper

METHOD

Make 6 cooking boats out of aluminum foil with sides turned up to hold liquid. (Making 6 small foil boats assures that each fillet will get about the same amount of marinade and will prevent the fish from sticking to the grille.)

Put marinade ingredients into blender and blend until it lightens slightly (20 seconds or so).

Place catfish fillets into foil boats and pour marinade over the top. Turn and coat evenly, being sure to coat the edges as well.

Place boats in refrigerator to marinate for one hour.

Start charcoal or oak fire on grille and let it die to coals. Add chunks of mesquite just before placing foil boats on grille. Leave the fish in the foil boats so they don't stick to the grille or fall apart, and so they can be fully exposed to the mesquite smoke, which will now blend with the Drambuie in the marinade. Close the lid and let it smoke up.

Turn the fish using tongs after 6 minutes. Cook other side for 3 minutes. Marinade should now be burnt on the bottom of the foil.

Check to make sure the fish is done, should be flaky all the way through the thickest pieces. Enjoy!

Serves: 4 - 6

Contributor: Ed Scott

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