Barbequed Catfish in Tomato Sauce

If you’ve ever wondered what happens when catfish meets a sassy tomato-burgundy sauce on the grill, well, here you go.

Start by building a rich, wine-soaked sauce with sauteed onions, garlic, fresh parsley, and ripe tomatoes.

While that simmers, the catfish gets a quick sear on the grill, skin side up first to lock in moisture.

Then everything comes together in a foil boat right on the grates, the sauce bubbling into every flaky crevice.

The burgundy adds depth without being boozy, and a splash of soy sauce brings a savory backbone you won’t expect.

Kitchen Tips

• Use a foil “boat” or grill-safe pan to keep the sauce from dripping through the grates.
• Fresh, ripe summer tomatoes make the biggest difference here. In winter, quality canned San Marzano tomatoes work well.
• Don’t overcook the catfish. It should flake easily with a fork but still feel moist.
• Serve with crusty bread or over rice to catch every last drop of that sauce.