We used a flat griddle side burner on our gas grill. All instructions are specifically for this. Cooking times would vary slightly based on your method of cooking. Heat grill to medium high. Coat lightly with oil. Wash and pat dry fish filets. Rub with oil, and coat on both sides with your favorite bbq dry rub seasoning mix.
Turn and cook another minutes. Brush the top of the cooked side with bbq sauce while the other side is cooking. Flip and brush the other side with bbq sauce. Remove from heat, cover and let rest 5 minutes. Serve warm with your favorite sides. We recommend our Spicy Jamaican Slaw or a salad. Tried this recipe? Let us know how it was!
Leave a Reply Cancel reply Your email address will not be published. And because it has a sweet flavor, this type of fish doesn't need a lot of seasoning. This recipe is quick and easy, with a simple coating of flavorful Worcestershire sauce and black pepper. Grilled catfish is perfect served with fresh creamed corn and stir-fried spinach with garlic. Or grill some fresh vegetables while the coals are hot. Great recipe for camping! 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. Even some of the most confident cooks become a bit skittish when grilling fish fillets. There is a fear of the fish falling apart and through the grates, and sticking to the grill when trying to flip over.
But by following a few tips you can be assured that you will achieve fish grilling success. Recipe Tags:. If you're buying the catfish from a fish market, have the fishmonger clean and skin the fish for you.
If you caught your own fish, you'll need to clean and skin it on your own. Make a seasoning mixture. For whole grilled catfish, seasoning plays more than one role.
Seasoning the inside and the outside of the catfish is meant to both flavor the meat and keep it moist while it grills.
Mix up the following ingredients double if you're grilling two catfish : 1 tablespoon melted butter 1 tablespoon lemon juice Salt and pepper. Season the inside and outside of the fish. Coat the inside cavity of the fish with the mixture, and rub it into the outside as well. Make sure every part of the fish is coated so it won't dry out as it cooks.
When you're cooking a whole fish, it's important to cook it low and slow. Otherwise, you'll end up with a fish that's burned on the outside and raw on the inside. Make sure the grill never gets too hot while you cook.
Lay the fish on the grill. Instead of placing it directly over the hottest coals, place it on a part of the grill that doesn't get direct heat. This will prevent the fish from burning. Cook it for seven to ten minutes on the first side. The larger the fish, the longer it will need to cook. It's ready to flip when the underside of the flesh is firm with a set of dark grill marks. Flip the fish and cook for another seven to ten minutes.
The fish is ready to eat when the flesh easily flakes apart when poked with a fork. It should be completely opaque and hot through to the middle. Method 3. Try a basic garlicky rub. This appeals to all palettes and is easy to whip up with spices you probably already have on hand. Remember to coat the fish with butter or oil to help the spices stick. Make a blackening rub.
Blackened catfish is a popular menu item that's not difficult to recreate at home. It's meant to be extremely spicy, and the thick coating of spices helps trap in moisture so the flesh comes out delicate and flaky. Try Thai-style catfish. Asian spices like ginger and turmeric pair perfectly with the light flavor of catfish. Fresh garlic and scallion will help you take this dish up a notch.
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