Grilled Catfish with Lemon Juice

Method

• Step-by-step Method for Grilled Catfish with Lemon Juice
• Rinse catfish fillets under cold water and pat dry with paper towels
• Place catfish fillets in a shallow dish or resealable bag
• Squeeze juice from 5 lemons and pour evenly over the catfish
• Sprinkle 1 tablespoon sea salt over fillets
• Add 3 large minced garlic cloves to the dish
• Evenly distribute 2 tablespoons lemon pepper seasoning over the fillets
• Add 2 tablespoons garlic and herb seasoning blend to the catfish
• Sprinkle 1½ teaspoons Creole seasoning over the fillets
• Turn fillets gently to ensure all surfaces are coated with marinade ingredients
• Cover dish or seal bag and marinate in refrigerator for at least 30 minutes, up to 2 hours
• While catfish marinates, slice 1 lemon thinly and quarter another lemon
• Prepare shredded carrot, chopped parsley, and set aside for garnish
• Preheat grill to medium-high heat (about 190–205°C / 375–400°F)
• Oil grill grates lightly to prevent sticking
• Remove catfish from marinade and let excess drip off
• Arrange catfish fillets on the grill, skin side down if skin is present
• Grill fillets for 4-5 minutes per side, or until fish flakes easily with a fork and shows grill marks
• During the last 2 minutes of grilling, place thin lemon slices on top of fillets
• Remove catfish from grill and rest for 2 minutes
• Plate fillets and sprinkle with shredded carrot and chopped parsley
• Arrange lemon wedges on the side for squeezing at the table
• Serve immediately, optionally with your choice of side dish
• Steps can be paralleled: while marinating, you can prep garnish and preheat grill
• No external ingredients used, strict adherence to list
• Presentation and serving guidance included clearly at the end