1 Grilled Catfish Fillet Recipe
Make 1 Grilled Catfish Fillet Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Catfish and Marinade
Finish and Garnish
Method
Catfish and Marinade
- 1
Prepare fillet
Pat the catfish fillet dry with paper towels. Inspect for any pin bones and remove with clean tweezers if needed. Leave skin on or remove based on preference (skin helps keep fillet intact on the grill).
- 2
Make marinade
In a small bowl combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1 teaspoon kosher salt and 1 teaspoon dried oregano. Whisk until combined.
- 3
Coat fillet
Place the fillet in a shallow dish or resealable plastic bag. Pour the marinade over the fillet, turning to coat both sides. Let marinate at room temperature for 15 minutes or in the refrigerator for up to 30 minutes. If refrigerated, bring to room temperature for 10 minutes before grilling.
- 4
- 5
- 6
Grill fillet
Place the fillet skin-side down (if skin-on) on the preheated grill. Close the lid and cook undisturbed for 4–6 minutes depending on thickness. Check for grill marks and that the fish releases easily from the grate. Flip gently using a wide spatula and grill 2–4 minutes more until the internal temperature reaches 140–145°F (60–63°C) and the flesh flakes easily with a fork.
Finish and Garnish
- 7
Finish with butter
Transfer the hot fillet to a plate. Immediately top with 1 teaspoon unsalted butter so it melts over the fish.
- 8
Garnish and serve
Squeeze fresh lemon wedge over the fillet and sprinkle with 1 tablespoon chopped fresh parsley. Serve immediately.