Jul 14 2026
Restaurants›Flying Fish›Grilled Catfish Recipe

Grilled Catfish Recipe

Inspired by Flying Fish
Time1h
Serves4

Choose between Traditional, Snappy, Garlic Butter, or Chimichurri style. Served with slices of grilled zucchini and squash, white rice, and house Borracho beans.

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Ingredients

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Catfish Marinade

Grilled Vegetables

White Rice

Borracho Beans

Method

Prepare Catfish

  1. 1

    Marinate the Catfish

    In a bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, black pepper, and your choice of style (Traditional, Snappy, Garlic Butter, or Chimichurri). Add the catfish fillets and coat them well with the marinade.

  2. 2

    Marinate Time

    Cover and refrigerate the marinated catfish for at least 30 minutes to allow flavors to meld.

Prepare Grilled Vegetables

  1. 3

    Slice and Season

    Slice the zucchini and yellow squash into 1/4-inch thick rounds. In a bowl, toss them with olive oil, salt, and black pepper.

  2. 4

    Grill the Vegetables

    Preheat the grill to medium-high heat. Grill the zucchini and squash slices for about 3-4 minutes on each side or until they are tender and have grill marks.

Cook White Rice

  1. 5

    Boil Water

    In a medium saucepan, bring 2 cups of water to a boil. Add salt.

  2. 6

    Cook Rice

    Add the white rice to the boiling water. Reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed.

Prepare Borracho Beans

  1. 7

    Sauté Onion and Garlic

    In a saucepan over medium heat, sauté the diced onion and minced garlic until the onion becomes translucent.

  2. 8

    Add Beans and Beer

    Add the canned pinto beans (drained and rinsed) and beer to the saucepan. Stir in cumin, salt, and black pepper. Simmer for 15-20 minutes until heated through.

Grill Catfish

  1. 9

    Preheat Grill

    Preheat the grill to medium-high heat.

  2. 10

    Grill the Catfish

    Place the marinated catfish fillets on the grill. Cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

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