Updated: Apr 27, 2020
We had this fish a few years back and I asked the chef for the recipe. He sort of gave it to me but I had to figure out the rest. The fish is sort of Ceviche but then it is also cooked too and served cold. it is great to make in advance and have as a light lunch.
4 catfish fillets, about 2 lbs
4 limes zest and juiced
1 1/4 cups olive oil
1 onion diced
1 cup of white wine vinegar
1/3 cup of pickled jalapenos, sliced
6 pink peppercorns
4 cloves of garlic minced
1 teaspoon cumin seeds
1 teaspoon of fresh oregano leaves
2 fresh bay leaves
1 1/2 cups fresh cilantro, chopped stems removed
1 cup of olives of choice or beans
In a large deep dish, ceramic, place fish and cover with lime juice and cover turn once within the 15 minutes they are marinating.
Drain fish, in a large skillet over medium heat, place about 4 tablespoons of the olive oil, once the oil is shimmering add fish, cook for about 4 minutes on each side or until golden brown. Transfer bake to the ceramic dish.
In the same skillet over medium heat add 2 more tablespoons of oil, next add the peppercorns, cumin seeds, garlic, oregano, jalapenos, and bay leaves. Saute for about two minutes. Now raise the heat to high and add the onions and vinegar, once at a boil reduce heat and simmer for 5 minutes.
Pour mixture over fish and cover and place in the fridge overnight. When ready to serve, drain off the liquid reserving about 1/2 a cup and keeping all the solids of the marinated (onions and jalapenos). Place the reserved marinade in a bowl and add the remaining olive oil and the lime zest, whisk. Plate the fish on a bed of cold noodles, cilantro, radishes, spoon the onions and jalapenos on top of the fish and finish with some of the marinades and garnish with olives of choice.