Sriracha Catfish

In my house, Sriracha sauce is a definite staple. It adds a super flavorful twist to lots of different dishes. What better way to compliment an otherwise not so flavorful fish than with this condiment? In this recipe, catfish is marinated in a Sriracha marinade and the result is an incredibly flaky and scrumptious dish. The perfect thing about this recipe is the fish gets infused with Sriracha’s one of a kind flavor without being overpoweringly spicy. I like to serve the fish with rice and a green vegetable, such as broccoli rabe or collards, for the perfect meal.

Serves 4

Ingredients

1/2 cup olive oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon sesame oil
2 cloves garlic, minced
zest and juice of 1 lime
1 inch piece fresh ginger, grated
3 tablespoons Sriracha sauce (you can add more if you prefer a spicier fish)
1 tablespoon chopped fresh parsley, plus more for garnish
1.5 pounds catfish filets

Directions

Combine all ingredients except fish in a medium sized bowl. Place fish in a gallon sized ziplock back and pour in marinade. Lightly shake the bag until all of the fish is coated. Refrigerate for a few hours or overnight. Note: The longer the fish marinates, the more flavorful it will be.

Heat olive oil in a large nonstick pan. Once the oil is steaming, add in fish. Cook for about 3 minutes per side or until golden brown and fork tender. Note: Allow the fish to sear properly before trying to flip it. Remove from pan. Serve over rice, garnish with more chopped parsley, and enjoy!

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