Grilled Catfish With Potatoes And String Beans Recipe

Par-cook potatoes

Preheat oven to 425°F (220°C). Toss halved potatoes with 1 tbs olive oil, chopped rosemary, garlic powder, 0.75 tsp kosher salt and 0.25 tsp black pepper. Spread cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes until golden and fork-tender. Remove from oven and keep warm.

Marinate catfish

Pat catfish fillets dry with paper towels. In a shallow dish, whisk 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, 1 tsp kosher salt and 0.5 tsp black pepper. Add fillets and turn to coat. Marinate at room temperature for 15 minutes (or up to 30 minutes in the refrigerator).

Preheat grill

While potatoes roast and catfish marinates, preheat a gas or charcoal grill to medium-high (about 400°F/200°C). Oil the grill grates to prevent sticking.

Grill fish

Place fillets skin-side down (or presentation-side down if skinless) on the hot grill. Cook 4–5 minutes without moving, until grill marks form and the fish releases easily. Flip carefully and cook another 3–4 minutes until internal temperature reaches 145°F (63°C) and flesh is opaque and flakes easily. Total time will depend on thickness (approximately 7–9 minutes).

Finish

Transfer grilled catfish to a platter, spoon any remaining marinade that was not raw over a small pan-safe heat source and simmer 30 seconds to make a quick sauce if desired (alternatively discard marinade). Sprinkle chopped parsley over fish and squeeze a little lemon juice from wedges.

Blanch beans

Bring a large pot of salted water to a boil. Add trimmed string beans and blanch 2–3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

Sauté beans

In a large skillet over medium heat, melt 1 tbs butter or warm 1 tbs olive oil. Add drained beans and sauté 2–3 minutes until heated through and lightly blistered. Add lemon zest, 0.5 tsp salt and 0.25 tsp black pepper; toss to coat. If using, toast slivered almonds in the pan 1–2 minutes until golden and stir into beans.

Divide roasted potatoes among 4 plates, place a grilled catfish fillet on each, and arrange string beans alongside. Garnish with extra chopped parsley and lemon wedges. Serve immediately.