Catfish Saté – TCI

Catfish Saté

Serving Size: 4

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What you’ll need:

  • Catfish Saté
  • 1 pound U.S. Farm-Rasied Catfish fillets, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated lime zest
  • 2 tablespoons lime juice
  • 1 tablespoon curry powder
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • ½ teaspoon cayenne pepper
  • Cooked rice for serving
  • Spicy Peanut Sauce
  • ½ teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 cup cream of coconut
  • 1 cup peanut butter
  • ½ cup milk
  • 1 teaspoon grated lime zest
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce
  • ½ teaspoon curry powder
  • ½ teaspoon ground cinnamon

How to prepare:

Mix oil, garlic, lime zest, lime juice, curry powder, sugar, soy sauce and cayenne pepper in a shallow dish.

Add catfish fillet pieces, stirring and tossing until well coated. Cover with plastic wrap, and refrigerate for 1 hour to marinate.

Preheat the oven to 350° F.

Place catfish pieces on a baking sheet. Bake for about 20 minutes or until fish flakes easily when tested with a fork. Serve with Spicy Peanut Sauce and rice.

Spicy Peanut Sauce:

Heat oil in a large skillet over medium heat. Add onion, and sauté until tender. Stir in the remaining ingredients. Reduce the heat to low, and cook for 5 minutes or until thickened to desired consistency.

Makes about 3 cups