Zahtar-Rubbed Catfish with Escalibada

From: Chef Frank Costantino, New York Culinary Academy. Yield: 12 servings.

12 6-oz. U.S. Farm-Raised Catfish fillets (4 1/2 lb.)
1 Tbsp. salt
2 tsp. black pepper, ground
1/4 cup olive oil
3 Tbsp. Zahtar Seasoning Mixture
(recipe follows)
12 limes, quartered
3 qt. Escalibada (recipe follows)

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish