1poundU.S. farm-raised catfish fillets, cut into 1/2-inch pieces
1teaspoongrapefruit zest
1teaspoonlime zest
1/2cupfreshly squeezed grapefruit juice
1/3cupfreshly squeezed lime juice
1medium tomato, seeded and diced
1small red onion, finely diced
2tablespoonsextra-virgin olive oil
4cloves garlic, thinly sliced
1jalapeno, seeded and minced
1tablespoonchopped fresh cilantro leaves
1tablespoonchopped fresh oregano leaves
1 1/2teaspoonskosher salt
1/2teaspoonturbinado sugar
1/2teaspoontoasted and ground cumin
1avocado, pitted, peeled, and diced
ACTIVE TIME: 30 minutesminutes
TOTAL TIME: 5 hourshours
Yield: 6to 8 servings
Procedure
Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times to evenly distribute the marinade.
Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving.