Recipe courtesy of Mario Batali
Print
Marinated Catfish: Pescegatto in Dolceforte
Total:
1 hr
Prep:
40 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
40 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds fresh catfish, gutted, rinsed and patted dry and cut into 1-inch chunks
  • 1 tablespoons plus 2 cups extra-virgin olive oil
  • 2 large Spanish onions, thinly sliced
  • 3/4 cup raisins
  • 3 cups white wine vinegar

Directions

In a 12 to 14-inch saute pan over medium heat, heat 1 tablespoon olive oil until hot but not smoking. Add the fish pieces skin side down and cook until the fillets are almost cooked through and the skin side is a light golden brown, about 3 minutes. Turn the fish and cook until light golden brown on the other side. Remove the fish from the heat and allow to drain on a paper towel.

In a heavy-bottomed 4-quart pot, over medium heat, combine the remaining olive oil, onion slices, raisins, and white wine vinegar. Let the mixture simmer gently for 10 minutes. Remove from the heat, and allow to come to room temperature.

Lay the fish pieces in an airtight container deep enough so the olive oil mixture can cover the fillets. When the fillets and the mixture are both at room temperature, pour the olive oil mixture over the fillets. Submerged in the airtight container, the fish pieces should be left to marinate in the refrigerator several days before being served.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Catfish Soup

Recipe courtesy of Alton Brown

Catfish Ceviche

Recipe courtesy of Alton Brown

Catfish Tacos

Recipe courtesy of Darryl's Corner Bar and Kitchen

Catfish Gumbo

Recipe courtesy of Mama Dip's

Catfish au Lait

Recipe courtesy of Alton Brown

Catfish Po Boy

Recipe courtesy of Cooking Channel

Florida Catfish Stew

Tortilla Fried Queso Catfish

Recipe courtesy of Shady Grove

On TV

So Much Pretty Food Here