Grilled Whole Catfish Recipe 455

SIMPLE GRILLED CATFISH

Steps:

• Gather the ingredients. Preheat the grill to medium heat. Brush and oil the grates so that you have a clean grilling surface for the fish.
• Brush the catfish fillets with the Worcestershire sauce and sprinkle with the ground pepper.
• Place the fish on the preheated grill. If using a charcoal grill, place the fillets about 4 to 6 inches from the heat. Grill for 4 to 5 minutes.
• Brush again and turn. Grill about 5 minutes longer, or until the fish flakes easily with a fork. Sprinkle with salt, if desired.

GRILLED CATFISH WITH LEMON JUICE

Steps:

• Whisk together basting sauce ingredients.
• Place catfish on well-oiled grill or grilling basket over medium coals.
• Grill, basting frequently for about 20 minutes; turn and continue grilling for about 15 minutes or until fish flakes easily with a fork.

SOUTHWESTERN GRILLED CATFISH

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.

GRILLED WHOLE FISH

Steps:

• Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
• Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
• Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
• Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
• Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
• Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
• Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
• Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.

GRILLED LEMON PEPPER CATFISH

Steps:

• Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
• Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
• Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
• Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

GRILLED WHOLE CATFISH RECIPE - (4.5/5)

Steps:

• Whisk together basting sauce ingredients. Place catfish on well-oiled grill or grilling basket over medium coals. Grill, basting frequently for about 20 minutes; turn and continue grilling for about 15 minutes or until fish flakes easily with a fork. This recipe yields 6 servings.

GRILLED CATFISH RECIPE

Steps:

• Preheat the grill to medium heat
• Wash your whole catfish or catfish fillet. The good thing about a fillet is that you don't have to worry about bones and internal organs. Plus, if you like a headless fish then the fillet is a good option for you.
• If you're not grilling a fillet then cut the belly of your catfish to remove its internal organs. Rinse thoroughly until it's neat.
• Pat it dry
• Now mix your black pepper with fresh pepper, your powder ginger and garlic, salt to taste and seasoning cubes
• Catfish is pretty fatty but if you don't mind, you can brush some oil on it
• Now, press your mixed ingredients on the catfish, making sure it spreads evenly
• Leave it to marinate for 5 minutes
• Place it on the grill and let it cook on each side for 5 minutes if it's fillet. If it's a whole catfish, let it grill on each side for 10 minutes. But before putting off the grill, make sure the fish flakes easily with a fork.
• Serve and garnish with rings of onions

GREEK GRILLED CATFISH

Steps:

• Sprinkle both sides of fillets with Greek seasoning. Sprinkle each fillet with 1 rounded tablespoon feta cheese and 1/2 teaspoon mint. Drizzle 1 teaspoon oil over each. Roll up fillets and secure with toothpicks. , Grill over medium heat 20-25 minutes or until fish flakes easily with a fork. Or, place fillets in a greased baking dish and bake at 350° 30-35 minutes or until fish flakes easily with fork.