Grilled Catfish Recipes and Easy Grilled Catfish Recipes
Here are some great grilled catfish recipes. A perfect way to cook those catfish fillets after a good day of fishing. Some are easy catfish recipes and can be easily prepared at your campsite. Others are more suited for when you get home. Enjoy
EASY GRILLED CATFISH RECIPE
Use catfish fillets and melt 1 stick butter and mince 1 clove of garlic. Add 1/4 cup olive oil and juice of 1 lemon. Baste fillets with this mixture. Then sprinkle with: 1 tsp. white pepper 1 tsp. lemon pepper 1 tsp. Creole seasoning
Grill fish on each side until done.
GRILLED CATFISH WITH GINGER SAUCE
4 thick catfish fillets
Olive oil
Fresh herbs: basil, dill, parsley & oregano
1/4 c. dry white wine
Melted butter
(Can also use halibut steaks)
Olive oil
Fresh herbs: basil, dill, parsley & oregano
1/4 c. dry white wine
Melted butter
(Can also use halibut steaks)
GINGER SAUCE:
2 green onions, sliced
3 tbsp. butter
1/2 lb. mushrooms, sliced thin
1/4 c. prepared ginger sauce (Elsenhamis brand is best)
6 strawberries, thinly sliced
1/4 c. sherry
3 tbsp. butter
1/2 lb. mushrooms, sliced thin
1/4 c. prepared ginger sauce (Elsenhamis brand is best)
6 strawberries, thinly sliced
1/4 c. sherry
Rub fillets with olive oil, cover with herbs and wine. Place fillets in middle of grill. Brush with butter once or twice. Cook covered about 20 minutes until done. (Use indirect cooking method.) Do not turn. Fish will flake when done.
Saute onions and mushrooms in butter. Add ginger sauce, strawberries and sherry. Serve at once over fish.
Indirect cooking method: Place equal amounts of charcoal on either side of kettle. Heat rises, reflects off cover and kettle surfaces and cooks food above and below.
EASY GRILLED CATFISH WITH CREOLE SEASONING
Use catfish fillets and melt 1 stick butter and mince 1 clove of garlic. Add 1/4 cup olive oil and juice of 1 lemon. Baste fillets with this mixture. Then sprinkle with: 1 tsp. white pepper 1 tsp. lemon pepper 1 tsp. Creole seasoning
Grill fish on each side until done.
GRILLED FILLET OF CATFISH
4 (5-8 oz.) catfish fillets
3 tbsp. Dijon mustard
Vegetable oil
Salt & pepper to taste
3 tbsp. Dijon mustard
Vegetable oil
Salt & pepper to taste
Preheat the grill. Coat each side of catfish with 3/4 tablespoon mustard. Let stand 30 minutes or more. Salt and pepper to taste. If using presoaked wood chips or other flavoring, sprinkle them over hot coals or lava rocks. Brush the grid lightly with oil. Place the fish fillets in an oiled basket and grill over hot or high heat 3-5 minutes per side. Serve immediately.
