Jerk Catfish

• 1/3 cup chopped onion
• 1 clove garlic, smashed
• 1 tablespoon sesame seeds
• 2 teaspoons brown sugar
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon grated nutmeg
• 1 1/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/4 teaspoon cayenne
• 2 1/2 tablespoons cooking oil
• 1/2 teaspoon vinegar
• 2 pounds catfish fillets

1. In a blender, puree the onion, garlic, and sesame seeds with the brown sugar, allspice, thyme, nutmeg, 1 teaspoon of the salt, the black pepper, cayenne, oil, and vinegar. Heat the broiler. Lightly oil a broiler pan or baking sheet.
2. Sprinkle both sides of the catfish fillets with the remaining 1/4 teaspoon salt and put them on the prepared baking sheet, skinned-side down. Spread the spice mixture over the fish in an even layer.
3. Broil the fish, about 6 inches from the heat if possible, until well-browned and just done, about 5 minutes for 3/4-inch-thick fillets.
4. Fish Alternatives: Though catfish is lean and firm, those qualities aren't imperative here. You can use fillets of a different nature, such as bluefish, red snapper, or wolffish.
5. Wine Recommendation: Make your beverage choice as simple and casual as this dish--and look for something that can take the heat. Try either a white zinfandel, a rose, or your favorite beer.

onion, clove garlic, sesame seeds, brown sugar, ground allspice, thyme, nutmeg, salt, freshground black pepper, cayenne, cooking oil, vinegar, catfish fillets

Taken from www.myrecipes.com/recipe/jerk-catfish (may not work)