Grilled Catfish With Coffee Butter Recipes

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STUFFED CATFISH TOPPED WITH GARLIC BUTTER AND GRILLED ASPARAGUS SPEARS AND SWEET POTATOES



Stuffed Catfish topped with Garlic Butter and Grilled Asparagus Spears and Sweet Potatoes image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

1 red onion, diced
2 cloves garlic, chopped
Olive oil, for sauteing
1/2 cup breadcrumbs
2 tablespoons capers
4 catfish fillets
Garlic Butter Sauce, recipe follows
Grilled Asparagus Spears, recipe follows
Sweet Potatoes, recipe follows
4 tablespoons butter
1 lemon, juiced
2 cloves garlic, minced
6 ounces dark wheat beer
1 cup chicken stock
Salt and freshly ground pepper
10 to 12 asparagus spears, trimmed
Vegetable oil, for sauteing
Salt and freshly ground pepper
2 sweet potatoes, scrubbed
Vegetable oil, for grilling
Salt and freshly ground black pepper

Steps:

  • In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
  • Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
  • Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.

SOUTHWESTERN GRILLED CATFISH



Southwestern Grilled Catfish image

Make and share this Southwestern Grilled Catfish recipe from Food.com.

Provided by ratherbeswimmin

Categories     Catfish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 teaspoons paprika
3 teaspoons chili powder
1 -1 1/2 teaspoon ground cumin
1 -1 1/2 teaspoon ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 teaspoons salt
4 (6 ounce) catfish fillets

Steps:

  • Combine the first 7 ingredients; stir well.
  • Rub spice mixture over catfish fillets.
  • Coat gill rack with nonstick cooking spray.
  • Grill fillets over medium heat for 5 minutes per side or until fish flakes easily.
  • Serve with fresh salsa.

SKILLET-GRILLED CATFISH



Skillet-Grilled Catfish image

The Cajun flavor is great in this skillet-grilled catfish recipe. You can use this recipe with any thick fish fillet, but I suggest catfish or haddock. -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon pepper
4 catfish fillets (6 to 8 ounces each)
1/4 cup butter

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.

Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 366mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

GRILLED CATFISH TACOS



Grilled Catfish Tacos image

Fish tacos can be filled with either fried fish (not healthy!) or grilled/baked fish (healthy!). Here's the healthy version, with a cream sauce and tangy cabbage slaw.

Provided by drmons

Categories     Mexican Fish Tacos

Time 30m

Yield 4

Number Of Ingredients 24

1 pound catfish fillets
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground coriander
cooking spray
¼ cup sour cream
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1 cup shredded red cabbage
½ medium red onion, thinly sliced
¼ cup chopped fresh cilantro
1 ½ tablespoons lime juice
1 tablespoon olive oil
salt and ground black pepper to taste
1 (12 ounce) package corn tortillas
½ cup shredded Monterey Jack cheese, or to taste
1 medium tomato, chopped, or to taste
1 avocado, diced, or to taste
2 tablespoons chopped green onions, or to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
  • Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
  • Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
  • Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  • Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
  • Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.

Nutrition Facts : Calories 607.2 calories, Carbohydrate 56 g, Cholesterol 90.6 mg, Fat 32.5 g, Fiber 10.9 g, Protein 26.8 g, SaturatedFat 9.4 g, Sodium 691.7 mg, Sugar 3.8 g

HERBED GRILLED CATFISH



Herbed Grilled Catfish image

Make and share this Herbed Grilled Catfish recipe from Food.com.

Provided by Lvs2Cook

Categories     Catfish

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon paprika
1 teaspoon salt
2 teaspoons thyme
2 teaspoons oregano
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon ground red pepper
8 catfish fillets

Steps:

  • Combine first 7 ingredients and sprinkle evenly on both sides of the fish. Place in a grill basket coated with cooking spray.
  • Grill fillets over medium-high heat about 4 minutes on each side or until fish flakes easily.
  • Garnish with fresh oregano and thyme sprigs if desired.
  • Serve immediately.

Nutrition Facts : Calories 221.2, Fat 12.2, SaturatedFat 2.8, Cholesterol 74.7, Sodium 375.6, Carbohydrate 1.4, Fiber 0.6, Sugar 0.3, Protein 25

COFFEE-RUBBED GRILLED FISH



Coffee-Rubbed Grilled Fish image

The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is all about the food, Nguzo Saba (the seven principles) and honoring members of their families who have made their lives bright. Mr. Frazier is a personal chef and an avid outdoorsman; this rub is his go-to for highlighting fresh-caught fish, which he is serving for the holiday.

Provided by Nicole Taylor

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 whole fish (1 to 1 1/2 pounds each) such as branzino, gutted and scaled (see Notes)
2 teaspoons medium-ground coffee
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground cayenne (see Notes)
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon packed brown sugar
1 teaspoon fine sea salt, plus more to taste
3 tablespoons vegetable oil, plus more for greasing the grill
Lime wedges, for serving

Steps:

  • Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
  • Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
  • Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.

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