Greek Catfish with Hummus – TCI

Greek Catfish with Hummus

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • Olive oil
  • Greek Seasoning
  • 2 tablespoons dried oregano
  • 2 tablespoons garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried dill
  • 1 tablespoon dried parsley
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried onion
  • 1 tablespoon kosher salt
  • 1 tablespoon lemon pepper
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Hummus
  • 1 (15.5-ounce) can garbanzo beans, drained and rinsed
  • ⅓ cup tahini
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 garlic cloves
  • 1 teaspoon kosher salt
  • 3 tablespoons water (for blending)
  • Paprika

How to prepare:

Preheat the grill to high heat.

Mix the Greek seasoning ingredients together in a bowl, and stir well.

Drizzle the fillets with olive oil, and then sprinkle with the Greek seasoning on both sides.

Place the catfish on the grill skin side up, and cook for 3 to 4 minutes.

Carefully flip the fillets, and continue to grill for 3 more minutes or until nicely browned and cooked through.

Remove from grill, and let cool slightly. In a small food processor, combine the beans and next 6 ingredients, and blend the hummus until smooth (add more water if necessary).

Place in a bowl, drizzle with a tablespoon of olive oil and sprinkle with paprika.

Spoon some of the hummus onto a plate, and serve the catfish on top.

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