Grilled Lemon Pepper Catfish Recipe

Prep fillets

Pat the 4 catfish fillets dry with paper towels. Trim any loose edges so fillets sit flat.

Make marinade

In a shallow bowl or rimmed dish combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs lemon zest, 2 tsp coarse black pepper, 1 tsp salt, 2 cloves minced garlic, 1 tsp smoked paprika and 1 tsp dried oregano. Whisk until blended.

Marinate

Place fillets in a single layer in the dish and spoon or brush the marinade over both sides. Let sit at room temperature for 15–20 minutes or refrigerate for up to 1 hour. If refrigerated, bring to room temperature 15 minutes before grilling.

Preheat grill

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

Grill fish

Brush each fillet lightly with 1 tbs extra-virgin olive oil. Place fillets on the hot grill, presentation-side down. Grill, covered if possible, 3–5 minutes without moving to develop a crust. Flip carefully with a wide spatula and grill another 3–4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Total time will vary by thickness (thicker fillets may need 1–2 minutes more per side).

Rest

Transfer grilled fillets to a warm plate and let rest 2–3 minutes. Squeeze a little fresh lemon juice over the fish if desired.

While fish marinates or during grilling, rinse 1.5 cups long-grain rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan bring 2.75 cups water to a boil with 1 tsp salt and 1 tbs butter or oil. Add the rinsed rice, stir once, reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and keep covered for 5–10 minutes to steam. Fluff with a fork before serving.

Divide the fluffed rice among 4 plates or bowls. Place a grilled catfish fillet on top of each portion of rice.

Garnish each plate with chopped fresh parsley and a lemon slice or wedge. Optionally drizzle a little extra-virgin olive oil over the fish and rice and add an extra grind of black pepper to taste.