Catfish recipe
Point and kill (grilled catfish)
A whole fish grilled with a pepper marinade and served with onions and fresh tomato sauce.
50 minutes2–3 people
Order your fish: Choose a large whole fish; ask for it cleaned if you plan to grill it yourself.
1/2
Ingredients
- 1 whole catfish (about 1.5–2 kg), gutted and cleaned
- 3 fresh peppers
- 2 tomatoes and 1 onion
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- Salt and seasoning to taste
How to make it
- 1
Score both sides of the cleaned fish. Blend the peppers, tomatoes and half the onion into a coarse sauce.
- 2
Mix half the sauce with oil, thyme, salt and seasoning. Rub it into the fish and leave for 20 minutes.
- 3
Grill over medium charcoal heat, turning carefully, for 25–35 minutes until the thickest part is cooked through. You can also bake at 200°C until cooked through.
- 4
Simmer the remaining sauce with the sliced onion and a little oil. Spoon over the fish and serve hot.