Grilled Catfish Recipe

Prepare catfish

Pat the catfish fillets dry with paper towels. This removes excess moisture so the fish browns instead of steaming.

Make seasoning oil

In a small bowl combine 3 tbs olive oil, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Zest the lemon and reserve zest for the herb butter; then halve the lemon and set aside for squeezing.

Season fillets

Brush both sides of each fillet with the seasoned oil mixture, ensuring an even, thin coating. Let the fillets rest at room temperature for 10 minutes to allow flavors to penetrate and to take the chill off.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Clean and oil the grill grates well to prevent sticking. If using a grill pan, heat it over medium-high and lightly oil.

Grill fish

Place fillets on the hot, oiled grill grates skin-side down if skin is present (or presentation side down). Grill undisturbed for 3 to 4 minutes, then carefully flip using a wide spatula and grill the other side for 2 to 4 minutes, until the fish is opaque and flakes easily with a fork. Total cooking time will be about 6 to 8 minutes depending on thickness (cook to an internal temperature of 145°F / 63°C).

Rest

Remove fillets from the grill and let rest on a platter for 2 minutes to allow juices to settle.

Make herb butter

While the fish grills, melt 3 tbs unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in 2 tbs chopped parsley, 1 tsp lemon zest (from the lemon used above), 1/2 tsp hot sauce and 1/4 tsp salt until combined. Keep warm.

Finish fish

Just after the fillets rest, spoon the warm herb butter over each fillet to glaze and add flavor. This step is optional but recommended for a richer finish.

Plate the grilled catfish fillets, garnish each with a lemon wedge and a parsley sprig. Squeeze fresh lemon over the fish to taste and serve immediately.