6 Oz. Grilled Catfish Filet A La Carte Recipe

Prepare Fish

Pat the 6 oz catfish filet dry with paper towels. Drying the surface helps achieve a better sear and prevents sticking.

Season

Place the filet on a plate. Drizzle 1 tablespoon olive oil over the filet and rub it evenly across both sides. Sprinkle 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder evenly over both sides. Squeeze 1 tablespoon fresh lemon juice over the top and let rest at room temperature for 10 minutes while you preheat the grill.

Preheat Grill

Preheat an outdoor grill or indoor grill pan to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates: use a folded paper towel dipped in oil and tongs to lightly oil the grill grates to minimize sticking.

Grill

Place the seasoned catfish filet on the hot grill skin-side down if it has skin (or presentation side down if skinless). Grill undisturbed for 3–4 minutes, until grill marks form and the fish releases easily from the grate. Flip gently with a wide spatula and grill 2–4 more minutes on the other side until the internal temperature reaches 145°F (63°C) and the flesh is opaque and flakes easily with a fork. Total grill time will be about 5–8 minutes depending on thickness.

Finish

Remove the filet from the grill and transfer to a warm plate. Brush the top lightly with 1 teaspoon melted unsalted butter for gloss and flavor, and sprinkle 1 tablespoon chopped fresh parsley.

Serve

Serve immediately with 2 lemon wedges on the side for squeezing. Recommend pairing suggestions: steamed vegetables, rice, or a simple green salad.