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Brazilian Catfish

2 dried Guajillo chili peppers (or other small dried chiles)
1/3 cup cumin seed
1/3 cup coriander seed
1/3 cup black peppercorns

3 cups tomato concasse
3 cups black beans
3 cups fresh corn kernels, roasted or grilled
2 Tbsps. olive oil
1/3 cup lime juice
3 Tbsps. balsamic vinegar
1/3 cup salsa spice mix (above)
1 Tbsp. Kosher salt

9 lbs. U.S. Farm Raised catfish, cut into 24 fillets

1 Tbsp. coriander seeds, crushed
1 Tbsp. cumin seeds, crushed
1½ tsps. freshly cracked black pepper
1 cup brewed coffee
1 cup lime juice
1 cup orange juice
2/3 cup balsamic vinegar
1/3 cup honey
1/3 cup olive oilDIRECTIONS:1. To Make Salsa Spice Mix: Place all ingredients in a sauté pan and slowly heat on medium for 5-6 minutes or until seeds are slightly brown and aromatic. Grind mixture; reserve.

2. For Salsa: In a large bowl combine all salsa ingredients mixing well. Cover and refrigerate at least 2 hours before serving. May be brought to room temperature to serve.

3. For Fish: Place catfish fillets in a shallow pan. In another bowl, combine all the marinade ingredients and mix well. Pour marinade over catfish and toss to coat fillets evenly. Cover and refrigerate at least 1 hour before cooking.

4. Preheat charcoal grill. Remove fish from marinade. Place fillets concave side up on the grill. Cook 2 minutes, rotate fish to create grill marks and continue to cook 2 minutes. Turn fillet over and cook 2-3 minutes. (Catfish can be prepared ahead up to this point). Remove from heat.

5. Place catfish on a sheet pan, concave side up. Place fish in a 350°F oven for 3-4 minutes. Serve with ¼ cup of salsa.NUTRITIONAL INFORMATION:Calories 304 (39% from fat); Fat 13g; Protein 28g; Carbohydrates 12g; Chol. 85mg (cholesterol per day 28%); Sodium 490mg (sodium per day 20%); Fiber 2g (fiber per day 10%)
SERVINGS:24 servingsFrom:Submitted to FM by Camp Howard, Senior Executive Chef, Vanderbilt University, Nashville, TN

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