Embarking on a culinary adventure that combines the sizzle of the grill and the succulent flavors of catfish is what “Point and Kill” is all about. This popular West African dish isn’t just a meal; it’s a cultural experience. The name itself, “Point and Kill,” reflects the tradition of selecting your fish live, pointing to the one that captures your palate, and then savoring it as it’s expertly grilled. If you’re eager to explore the art of grilling catfish to smoky, mouthwatering perfection, you’ve come to the right place. Join us as we dive into the world of grilling catfish, offering tips and techniques that will elevate your BBQ game and transform your catfish into a delectable masterpiece. Get ready to “Point and Kill” like a pro!
Watch How To Grill Catfish – Point & Kill
Ingredients:::
- 2 medium-sized Catfish – Gutted & Cleaned
- 5 medium-sized Pepper – Chopped
- 1 large Onion
- 4 cloves Garlic
- 1 small Nutmeg – Ground
- Salt
Directions:::
Step 1: Gut and clean the catfish, then rinse thoroughly. Make slashes on the sides of the fish and set this aside. Heat up the cooking oil in a pan. Add the peppers and onion. Stir fry till the onion gets translucent
Step 2: Add the salt, garlic and nutmeg. Stir fry for about 3 minutes
Step 3: Place the fish on a foil paper and stuff the fish with the onion and pepper stir fry. Once done, wrap the fish with the foil and place on the grill. Grill in the oven for 30 minutes at 400 degree F
Serve!
