Yucatecan Grilled Catfish with Pickled Red Onions

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== Description ==
A Catfish recipe.
== Ingredients ==
=== Pickled red onions ===
* 1 quart water, plus more as needed
* 2 small red onions, sliced 1-inch thick
* 2 teaspoons sugar
* 1 teaspoon dried oregano, preferably Mexican
* ½ teaspoon freshly ground pepper
* ½ teaspoon ground cumin
* ½ teaspoon salt
* 4 garlic cloves, halved
* ⅔ cup cider vinegar or lime juice
=== Achiote marinade ===
* 1 tablespoon achiote seed (see note)
* 1 teaspoon freshly ground black pepper
* 1 teaspoon ground cinnamon
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano, preferably Mexican
* ¼ teaspoon ground cloves
* ½ teaspoon ground cumin
* 5 large garlic cloves
* 1 teaspoon salt
* 3 tablespoons cider vinegar or lime juice
=== Catfish ===
* 6 U.S. farm-raised catfish fillets
* olive oil for brushing
=== Garnish ===
* cilantro sprigs
== Directions ==
# To prepare the pickled onions, bring 1 quart of water to a boil in a medium saucepan.
# Add onions and cook for 45 seconds.
# Drain onions and rinse under cold water.
# Place onions in a non-corrosive bowl and add sugar, oregano, pepper, cumin, salt, garlic and vinegar or lime juice and stir to combine.
# Add enough water to the bowl to make the pickling liquid barely cover the onions.
# Cover and refrigerate for several hours, preferably overnight.
# To prepare the marinade, pulverize the achiote seeds as finely as possible in a spice grinder.
# Add the pepper, cinnamon, coriander, oregano, cloves and cumin and pulse the grinder on and off a few times to combine the spices.
# Place in a small bowl and set aside.
# Finely chop the garlic.
# Sprinkle salt over garlic.
# Using the flat side of a heavy chef's knife, mash and smear the garlic and salt mixture, working it back and forth on the cutting board until it forms a paste.
# Add the garlic paste along with the vinegar or lime juice to the bowl with the spice mixture and mix until thoroughly combined.
# Spread about a teaspoon of the marinade over each side of the catfish fillets (there may be a little marinade left over).
# Place the fillets on a sheet pan, cover with plastic wrap and refrigerate for 1 to 2 hours.
# About 1 hour before serving, prepare a charcoal fire for grilling and let it burn until the coals are hot.
# To grill the marinated fillets, brush them with a little olive oil and place on the grill over the hottest part of the fire.
# After about 30 seconds, turn the fillets 90 degrees and grill on the same side for 30 seconds longer.
# Move the fillets to a cooler part of the fire and cook for 2 minutes longer on that side.
# Turn the fillets over and cook for 3 to 4 minutes on the other side or until flakes easily when tested with a fork.
# Serve the catfish on warm plates topped with pickled red onions and a sprig of cilantro.
Category:Annatto seed Recipes
Category:Cider vinegar Recipes
Category:Ethnic catfish Recipes
Category:Grilled or broiled catfish Recipes
Category:Lime Recipes
Category:Lime juice Recipes
Category:Oregano Recipes