Recipe for Catfish Barbacoa with Country Slaw 
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Yield:
4 servings
Ingredients:
Amount Ingredient
3/4 lb Codfish fillets, cut into 4 pieces
Tomato puree,
1/4 cup Rice vinegar
2 tbl Soy sauce
2 tbl Toasted sesame oil
2 tbl Molasses
1/4 tsp Chinese chili oil
1/2 x Onion, sliced
2 x Garlic cloves, chopped
1/2 tsp Chopped ginger
1/2 tsp Chopped fresh thyme, plus extra for garnish
Salt and pepper
----------------- COUNTRY SLAW ----------------
1/2 head green cabbage, cored and cut into 1-inch pieces
4 x Plum tomatoes, chopped into 1-inch pieces
1/2 cup Mayonnaise
2 tbl Lemon juice
Instructions:
Instructions: In a food processor combine tomato puree, rice vinegar, soy sauce, sesame oil, molasses, chili oil, onion, garlic, ginger and thyme.

Process until smooth. Season to taste with salt and pepper. Pout catfish in a glass baking dish and pour marinade mixture over. Turn fillets several times to coat. Cover and refrigerate 1 to 2 hours.

Make slaw: Toss cabbage and tomatoes in a serving bowl. Combine mayonnaise and lemon juice and pour over vegetables, tossing to mix well. Sprinkle with almonds and season to taste with salt and pepper.

Cover and refrigerate 1 hour.

Preheat a grill. Grill fish, basting a few times with reserved marinade, 3 minutes per side until charred on the outside and juicy inside. To serve, spoon slaw on 4 dinner plates, top with cod and garnish with thyme sprigs.

Yield: 4 Servings

LARRY NICOLA

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