Grilled Half Catfish Filet Special Recipe

Prepare fish

Pat the half catfish filet dry with paper towels. Inspect for any remaining bones and remove with tweezers if needed. Score the thicker part of the filet lightly (1/4-inch deep) at 1–2-inch intervals to help even cooking and better marinade penetration.

Make marinade

In a small bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk until uniform.

Marinate

Place the catfish filet in a shallow dish or zip-top bag and pour the marinade over it, turning to coat both sides. Let sit in the refrigerator for 20–30 minutes. If pressed for time, 10 minutes at room temperature is acceptable; do not marinate more than 1 hour for a delicate texture.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat, about 400°F (200°C). Oil the grill grates lightly to prevent sticking by dipping a folded paper towel in oil and using tongs to wipe the grates.

Grill the fish

Remove the filet from the marinade and let excess drip off. Place the catfish skin-side down (if skin is present) on the hottest part of the grill. Cook without moving for 4–5 minutes until grill marks form and the fish releases easily. Flip carefully with a wide spatula and cook 3–4 minutes more, until the thickest part registers 135–140°F (57–60°C) and the flesh flakes opaque.

Butter baste & rest

During the last minute of cooking, place 1 tbs unsalted butter on top of the filet so it melts and melts into the surface. Remove the fish from the grill and transfer to a plate. Tent loosely with foil and rest 3–4 minutes; residual heat will finish cooking and keep it moist.

Garnish & serve

Sprinkle 1 tbs chopped fresh parsley over the filet and serve with 2 lemon wedges. Squeeze lemon over the fish to taste and offer steamed rice or grilled vegetables and optional hot sauce on the side.