Grilled Catfish Filet Special Recipe

Prepare the fish

Pat the catfish filets dry with paper towels. Leave skin on if present; it helps keep the filet intact on the grill.

Make the marinade

In a medium bowl, combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic (use a garlic press or finely mince the 3 cloves), 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Whisk until emulsified.

Marinate

Place the filets in a shallow dish or resealable bag and pour the marinade over them, turning to coat both sides. Marinate in the refrigerator for 20–30 minutes (no more than 1 hour) to avoid the acid breaking down the fish texture.

Soften and mix butter

While the fish marinates, let 4 tbs unsalted butter come to room temperature (about 15 minutes). Finely chop 2 tbs fresh parsley and 1 tbs fresh chives and zest 1 tsp lemon. In a small bowl, combine the softened butter, chopped herbs, lemon zest, 0.25 tsp salt, and 0.25 tsp black pepper. Mix thoroughly until homogeneous. Transfer to a small container and refrigerate briefly if you prefer firmer pats for finishing.

Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Clean the grates, then lightly oil them by dipping a folded paper towel in 1 tbs olive oil, holding with tongs, and rubbing across the hot grates. This helps prevent sticking.

Grill the catfish

Remove filets from the marinade and let excess drip off. Place filets skin-side down (if skin-on) on the grill. Cook undisturbed for 4–5 minutes, then gently lift a corner to check for good grill marks and release. Flip carefully using a wide spatula and cook 3–4 minutes more, until the fish is opaque and flakes easily with a fork and internal temperature reaches 145°F (63°C). Total cook time will be about 8–10 minutes depending on thickness (adjust by ±2 minutes).

Finish with herb butter

As soon as the filets come off the grill, place a generous 1 tbs (or to taste) of the compound herb butter on each filet so it melts over the hot fish. Allow to rest for 1–2 minutes to let flavors meld.

Plate and serve

Transfer filets to plates, garnish with microgreens or chopped parsley (0.25 cups) and serve with lemon wedges. Squeeze lemon over fish just before eating. Serve immediately.