Louisiana Style Barbequed Catfish In A Tomato

This Louisiana-style dish combines tender grilled catfish with a robust tomato sauce infused with Burgundy wine, soy sauce, and fresh herbs. The catfish is first grilled skin-side up to ensure crispiness, then finished in foil boats topped with the simmering sauce to keep it moist and flavorful. The combination of smoky grill notes, acidic tomatoes, and aromatic garlic creates a deeply satisfying meal. It pairs beautifully with crusty bread to soak up the sauce or over rice. Perfect for a summer evening barbecue or a hearty weeknight dinner that feels special without being overly complicated.

Cooking Method: Grilling, Sautéing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 139.1

Description

This Louisiana-style dish combines tender grilled catfish with a robust tomato sauce infused with Burgundy wine, soy sauce, and fresh herbs. The catfish is first grilled skin-side up to ensure crispiness, then finished in foil boats topped with the simmering sauce to keep it moist and flavorful. The combination of smoky grill notes, acidic tomatoes, and aromatic garlic creates a deeply satisfying meal. It pairs beautifully with crusty bread to soak up the sauce or over rice. Perfect for a summer evening barbecue or a hearty weeknight dinner that feels special without being overly complicated.

Ingredients

1 cup Onion; finely chopped
1 cup Parsley
2 tablespoon Olive oil; or peanut oil
1 tablespoon Garlic; finely chopped
4 cup Fresh tomatoes; peeled and c
2 cups Burgundy wine
1 tablespoon Soy sauce
4 fillets Catfish (5-8 oz each)
Salt and pepper to taste
Red pepper flakes to taste

Directions

1
Preheat grill to medium-hot.
2
Lightly season catfish fillets with salt and pepper.
3
Heat olive oil in a skillet over medium heat. Add chopped onions and parsley, sautÃÂ©ing for 3-5 minutes until softened.
4
Add garlic and cook for 1 minute until fragrant.
5
Stir in tomatoes, Burgundy wine, soy sauce, and red pepper flakes.
6
Simmer the sauce for about 10 minutes until onions are translucent and sauce thickens slightly.
7
Place catfish fillets on the grill skin-side up and cook for 3 minutes.
8
Flip fillets and cook for 2 more minutes.
9
Transfer fillets to a foil-lined pan or individual foil boats on the grill.
10
Spoon the tomato sauce over the fillets.
11
Cover the grill and cook for 10 minutes until fish is opaque and flakes easily.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 139.1kcal

% Daily Value *
Total Fat 8.1g13%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 16.2g6%
Dietary Fiber 4.0g16%
Sugars 8.8g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh tomatoes are not available, use high-quality canned whole peeled tomatoes as a substitute.

For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce to the tomato mixture.

Make sure your grill grates are well-oiled to prevent the delicate catfish from sticking.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.

Keywords: louisiana, catfish, grilled, tomato sauce, burgundy wine, seafood, barbecue, fish recipe, garlic, onion, parsley, dinner, summer grilling, soy sauce, red pepper, foil boat, smoky, herb crust, pan-seared, easy dinner

Read it online: https://www.chefs-mate.com/recipe/louisiana-style-barbequed-catfish-in-a-tomato/