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Published on: May. 16, 2013

of cooking time for each inch of thickness. Having said all that, however, it is best to err on the side of undercooking. Some people prefer their fish on the rarer side, so always inquire of your guests’ preferences.

Cooking Tip

A fish griller is perfect for this because it allows easy turning of the fish on the grill. If using a broiler, make sure fish is at least 5 inches from the broiler element.


Makes 4 to 6 tacos

  • 1 pound catfish fillets
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lime juice
  • Salt and coarsely ground pepper
  • 4 to 6 6-inch corn tortillas
  • 2 cups chopped Romaine lettuce
  • 1 avocado, cubed
  • ¼ cup feta cheese, crumbled
  • Bernadette’s Fresh-Tomato Salsa

Place fish on lightly oiled, rimmed baking sheet. Mix garlic and lime juice and drizzle mixture over fish. Sprinkle with salt and pepper and let stand 15 minutes.

Broil fish in oven (you also may grill it) until opaque in center, 6 to 8 minutes. While fish is cooking, warm tortillas directly on a burner over lowest heat, turning once, until heated through. Watch carefully; the first side needs only 20 seconds or so, and the second side even less time. Alternatively, you may heat tortillas in a pan. Keep them warm in a tortilla basket lined with a cloth towel or napkin.

Cut fish into 1-inch pieces. Top each tortilla with lettuce, then fish. Drizzle with salsa and top with avocado and cheese. Serve with your favorite local ale.

Bernadette’s Fresh-Tomato Salsa

This makes enough to spice up a half-dozen tacos, plus some left over to have with tortilla chips the next day. You can throw it together in the time it takes to have someone else prep the ingredients for the tacos.

Makes about 4 cups of salsa

  • 4 to 5 garlic cloves, minced
  • 1 fresh jalapeno pepper, minced
  • 2 medium fresh sweet peppers (red, orange, yellow, or green or combination), diced
  • 1/2 to 3/4 medium onion, diced
  • 5 to 6 medium tomatoes (a variety of colors and types), diced
  • Several tablespoons finely chopped cilantro
  • Juice of fresh lime
  • Salt and coarsely ground pepper to taste

Combine all ingredients in a bowl and serve.

Don’t Measure, Just Taste!

I never measure the ingredients for this salsa, and I suggest you don’t either. Experiment with the quantities until you get the combination that tastes right for you. Always keep extra tomatoes on hand in case you need to add more to tone down the heat. I usually add the garlic and jalapeno sparingly if I’m serving people of whose tastes I’m uncertain. If I know everyone likes “hot” the way I do, I go whole hog and use lots of garlic and jalapeno. If fresh, local tomatoes are not in season, use canned. I love the chopped, fire-roasted varieties available in many grocery stores.

Cooking Wild in Missouri

Savoring the state’s native fish, game, nuts, fruits, and mushrooms Whether you hunt, fish, or forage, Bernadette Dryden’s collection of more than 100 delicious, kitchen-tested recipes highlights Missouri’s game, fish, nuts, fruits, and mushrooms. Tempting recipes cover appetizers, fresh salads, savory stews, elegant entrees, and delectable desserts. Detailed instructions are suitable for the novice or advanced cook and offer imaginative, fresh ideas for turning your harvest into a mouth-watering feast. With beautiful color photographs on nearly every page and dozens of tips to make your time in the kitchen easy, efficient, and fun, Cooking Wild in Missouri is sure to earn a trusted spot in your kitchen.

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