Grilled Cajun Catfish Recipe

Prepare and marinate fillets

Pat catfish fillets dry with paper towels. In a shallow dish or bowl, whisk together olive oil, lemon juice, Cajun seasoning, smoked paprika, minced garlic, salt, and black pepper. Coat each fillet evenly with the marinade, flipping to cover both sides. Cover and refrigerate for 20–30 minutes (no more than 1 hour).

Preheat grill

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or brush the grill pan with a little oil to prevent sticking.

Grill the catfish

Remove fillets from the marinade and let excess drip off. Place fillets on the grill skin-side down (if skin on) or presentation side down. Grill 4–6 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork and reaches 145°F (63°C) internal temperature. Avoid flipping more than once to keep fillets intact. During the last minute, place ½ tablespoon butter on each fillet if using, to melt and baste.

Rest

Remove catfish from the grill and let rest 2–3 minutes before serving to allow juices to redistribute.

Brown the meats

Heat vegetable oil in a medium skillet over medium-high heat. Add diced andouille sausage and cook 2–3 minutes until browned. Add ground pork (or beef) and cook, breaking up with a spoon, until browned and cooked through, about 4–5 minutes. Transfer meats to a plate, leaving some rendered fat in the pan.

Make the trinity

Reduce heat to medium. Add butter to the same skillet. Add chopped onion, bell pepper, and celery. Sauté until softened, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.

Toast rice and combine

Stir in the rinsed rice to the vegetables and toast for 1–2 minutes, stirring to coat grains in fat. Return the cooked meats to the pan and stir to combine.

Simmer the rice

Add chicken stock, Worcestershire sauce, thyme, cayenne, salt, and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes, until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

Finish and garnish

Fluff rice with a fork. Stir in chopped parsley and most of the sliced green onions, reserving some for garnish. Taste and adjust seasoning (salt, pepper, cayenne) as needed.

Spoon a generous portion of hot dirty rice onto each plate. Place a grilled Cajun catfish fillet on top of the rice. Garnish with remaining green onions and parsley, and serve with lemon wedges and hot sauce on the side.