Grilled Catfish With Kohlrabi Slaw

• For the catfish
• 4 6-ounce pieces of catfish
• 1/4 cup minced fresh sage or marjoram
• 1/2 tablespoon crushed black pepper
• salt to taste
• 1/2 tablespoon honey
• 1 tablespoon olive oil
• 1/2 tablespoon red chile flakes
• For the kohlrabi slaw
• 2 large head of kohlrabi, peeled and julienned
• 1/2 red onion or 2 spring onions, finely diced
• 4 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/4 cup minced sage or marjoram
• 1/4 cup olive oil
• salt to taste
• 1/2 tablespoon ground black pepper
• 1 teaspoon ground toasted fennel seed

1. Mix together the ingredients and rub into the fish, leave it in the fridge in a bowl for about 2 hours. Remove from the fridge, bring to room temperature and grill for about three minutes on each side.
2. I've included an ingredient list. But a slaw is pretty personal. Some people like a lot of vinegar, others like to just have the crunch. Adjust this recipe according to your personal taste. Serve alongside grilled catfish.

catfish, catfish, fresh sage, black pepper, salt, honey, olive oil, red chile flakes, slaw, head of kohlrabi, red onion, apple cider vinegar, honey, sage, olive oil, salt, ground black pepper, ground toasted fennel

Taken from food52.com/recipes/12381-grilled-catfish-with-kohlrabi-slaw (may not work)