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    • Grilled Catfish

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Grilled catfish is a classic Southern dish that is easy to make and flavorful. It is a versatile dish that can be served as an entrée or side dish. The combination of olive oil, lemon juice, and herbs gives the catfish a delicious, ssavouryflavor. This dish is sure to be a hit with the whole family.   
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    Ingredients

    • 4 catfish fillets
    • 2 tablespoons olive oil
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons freshly chopped parsley
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • Lemon wedges, for serving (optional)

    Method

    • Step-by-Step Method: Grilled Catfish
    • Pat all catfish fillets completely dry with paper towels
    • Brush each fillet on both sides with olive oil
    • In a small bowl, mix garlic powder, paprika, oregano, salt, and black pepper until uniform
    • Evenly sprinkle the spice mixture over both sides of each catfish fillet
    • Place the fillets on a tray or plate; drizzle with lemon juice and sprinkle with chopped parsley
    • Cover the fillets loosely and let marinate for 10–15 minutes at room temperature
    • Preheat grill to medium-high heat (about 200–230°C/400–450°F); oil the grates lightly
    • Place the catfish fillets on the hot grill, skin-side down if present
    • Grill fillets undisturbed for 3–4 minutes, until grill marks are visible and fillets release easily
    • Flip carefully using a wide spatula and grill the second side for 2–4 minutes, until fish is opaque and flakes easily with a fork
    • Remove fillets from the grill and transfer to a serving platter
    • Garnish fillets with a final sprinkle of parsley and arrange lemon wedges around the platter
    • Serve immediately with your choice of fresh green salad or steamed vegetables