Grilled Citrus Rosemary Catfish

catfish_rosemary.jpg

Grilled Citrus Rosemary Catfish

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • 1/2 fresh lemon per fillet

  • Salt and pepper to taste

Citrus Sauce

  • Juice and zest of 1 lime

  • Zest of 1 lemon

  • Zest of 1 orange

  • 6 ounces pineapple juice

  • 1/2 cup brown sugar

  • 1 tablespoon fresh rosemary, chopped

  • 1/4 teaspoon salt

Instructions

  1. Preheat grill.

  2. To make Citrus Sauce, combine all ingredients in a small sauce pan. Bring to boil; reduce heat and simmer 5 minutes.

  3. Place catfish in shallow dish and squeeze 1/2 fresh lemon over each. Sprinkle with salt and freshly ground black pepper. Let sit 5 minutes.

  4. Place catfish fillets on grill skin side up for 3 to 4 minutes. Flip over and grill 2 to 3 more minutes.

  5. Transfer catfish to serving plate and spoon warmed Citrus Sauce over fillets.

Serves 4. 

All–American Jalapeño and Honey BBQ Catfish

catfish_american.jpg

All–American Jalapeño and Honey BBQ Catfish


Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets

  • 1 lemon, halved

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

Jalapeño and Honey BBQ Sauce

  • 2 tablespoons sweet pickled jalapeños, chopped

  • 2 tablespoons honey

  • 1/2 cup of your favorite BBQ sauce

Instructions

  1. Preheat grill.

  2. To make Jalapeño and Honey BBQ Sauce, combine ingredients in microwave-safe bowl. Cook 30 seconds or until heated through.

  3. Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet.

  4. Season fillets with salt and pepper.

  5. Place fillets on well-oiled grill for approximately 3 to 4 minutes; turn and grill 2 to 3 minutes more.

  6. Transfer catfish to serving plate and drizzle with warm Jalapeño and Honey BBQ Sauce.

Serves 2. 

Sweet and Sour Grilled Catfish Flatbread Sandwich

SweetSourCatfishFlatbread.jpg

Sweet and Sour Grilled Catfish Flatbread Sandwich

4 U.S. Farm-Raised Catfish Fillets

  • 24 ounces prepared pizza dough, divided into 4 rounds

  • 2 tablespoons blackening spices ½ cup julienned red bell pepper

  • ½ cup julienned green bell pepper

  • ¹/³ cup green olives, pitted and chopped

  • ½ cup sliced green onions

  • 2 tablespoons plus 2 teaspoons hoisin sauce

  • 2 tablespoons plus 2 teaspoons soy sauce

  • 2 tablespoons plus 2 teaspoons pineapple juice

  • 1 tablespoon white wine vinegar

  • 1 teaspoon minced garlic

 

  • PREHEAT grill to medium heat. On a floured surface, ROLL pizza dough on both sides and stretch round into an 8-inch square. Place dough on grill over medium heat and cook 1½ to 2 minutes per side, using tongs to turn.

  • CUT catfish fillets into strips and season with blackening spices. Grill catfish strips, and hold warm in a 200°F oven or warming drawer.

  • IN A BOWL, toss together red and green bell peppers, olives and green onions. Set mixture aside. In another bowl, whisk together hoisin sauce, soy sauce, pineapple juice, vinegar and garlic. Toss vegetable mixture with ¹/³ cup hoisin dressing.

  • LAY grilled pizza dough on flat work surface. Top with ½ cup vegetable mixture, 2 tablespoons dressing and 2 hot catfish strips. Roll sandwiches and serve.

 

Catfish Skewers with Pineapple-Orange Marinade

PineappleSkewers_DSC00047.jpg

Catfish Skewers with Pineapple-Orange Marinade

Ingredients

  • 1 pound catfish filets (cubed)

  • 6 ounces pineapple/orange juice

  • 1 tablespoon brown sugar

  • 2 teaspoons olive oil

  • 1 ½ cups fresh cubed pineapple

  • 1 ½ cups red grapes or peeled orange sections or diced carrot

Instructions

  1. Place cubed catfish in a shallow dish with juice, brown sugar and olive oil. Toss to coat. Marinate in refrigerator for about 1 hour.

  2. Place catfish, cubed pineapple and grapes (oranges or carrots) on skewer. Baste with pineapple marinade. Grill – basting occasionally; cook until fish flakes easily. Serves 6.

Nutritional Information per serving (1 skewer): 164 kcals; 7 g fat; 13 g carbs, 12 g protein; 36 mg cholesterol; 44 mg sodium; .53g fiber

Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce

LemonGrassHoisin_DSC00164.jpg

Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce

Ingredients

Catfish

  • 4 U.S. Farm-Raised Catfish fillets

  • 2 tablespoons vegetable oil

  • 1 tablespoon minced fresh lemon grass, or grated lemon zest, to taste

Hoisin-Ginger Sauce

  • 1 tablespoon vegetable oil

  • 2 tablespoons finely minced yellow onion

  • 1 cup hoisin sauce

  • 1 cup water

  • 1/3 cup rice wine vinegar or white vinegar

  • 1/4 teaspoon ground chili paste (optional; see Note)

Instructions

  1. Place catfish in a shallow pan and sprinkle with oil and lemon grass or lemon zest. Set aside.

  2. To make the sauce, heat oil in a small saucepan over medium heat. Add onion and garlic and sauté for about 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10 minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.

  3. Prepare a grill or preheat the broiler.

  4. Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2 or 3 minutes on each side, or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and serve.

Notes: Hoisin sauce and chili paste are available at Asian markets.

Kyser BBQ Catfish

KyserBBQCatfish.jpg

Kyser BBQ Catfish

12 whole U.S. Farm-Raised Catfish,

  • 7 to 9 ounces each

  • Vegetable cooking spray

  • Vegetable oil

  • Salt to taste

  1. SPRAY grill generously with cooking spray.

  2. DIP catfish in vegetable oil. Sprinkle cavities with salt and place catfish on grill.

  3. COOK over medium coals (300°F to 325°F on a gas grill) for 1 hour or until golden brown. Baste often with Basting Sauce.

 

Basting Sauce

  • 1 pound margarine

  • 3 ounces Durkee Famous Sandwich

  • & Salad Sauce

  • 1 cup lemon juice

  • 1 tablespoon salt

  • 2 teaspoons Worcestershire sauce

  • 2 teaspoons horseradish

  • Hot sauce to taste

  1. MIX ingredients together in saucepan and simmer until melted. Baste on fish while grilling.

 

Italian Grilled Catfish

ItalianGrilledCatfish.jpg

Italian Grilled Catfish


4 U.S. Farm-Raised Catfish Fillets

  • 1 package dry Italian dressing mix

  • ½ cup water

  • ¼ cup fresh lemon juice

  • Olive oil

  • Garlic salt to taste

  • Cayenne pepper to taste

  1. IN A SMALL MIXING BOWL, combine Italian dressing mix with water and lemon juice; set aside.

  2. BRUSH fillets with olive oil and sprinkle with garlic salt and cayenne pepper to taste. Marinate fillets in Italian dressing mix for 15 to 20 minutes.

  3. SPRAY inside of a fish-grilling basket with vegetable oil spray. Remove fillets from dressing mix and place in grilling basket.

  4. GRILL fillets while basting, for 4 to 5 minutes per side. Remove fillets from grill as fish begins to flake; be careful not to overcook.

Grilled Catfish in Corn Husks

GrilledCornHusks_DSC00018.jpg

Grilled Catfish in Corn Husks

Ingredients

  • 4 U.S. Farm-Raised Catfish fillets, 6 ounces each

  • 4 ears of corn with the husks on

  • 4 green onions, chopped

  • 1/4 cup red bell pepper, seeded and chopped

  • 4 teaspoons capers, drained

  • 1/4 cup (1/2 stick) unsalted butter, cut into tablespoon portions

  • 4 sprigs fresh thyme

  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Peel back the corn husk and remove the silk on all 4 ears of corn. Break off the corncob at the base, leaving the husk attached. With a sharp knife, slice the kernels off the cobs of 2 of the ears. Put aside the other 2 ears. Prepare a hot fire.

  2. Fold back a few of the leaves of each corn husk and place a catfish fillet in each. Top each fillet with one-quarter of the corn kernels, green onions, bell pepper, capers, and butter, and top with a sprig of thyme. Season with salt and pepper to taste. Tie the husk together with strips of the corn husk or kitchen twine. (This can be done earlier in the day and kept refrigerated until ready to grill.)

  3. When ready to grill, place the catfish fillets in corn husks on the grill directly over the fire and grill for 5 minutes. Then move to the indirect side of the grill and continue to cook for another 6 to 7 minutes with the grill lid closed.

  4. Serve the corn husk packets by folding back the top of the corn husk to display the fish inside.

Source: “Fish & Shellfish, Grilled & Smoked,” by Karen Adler and Judith Fertig

Nutritional Information per serving: calories, 807; protein, 40 g; carbohydrates, 52 g; fiber,
4 g; fat, 50 g; cholesterol, 187 mg; sodium, 1,405 mg.

Grilled Catfish Fillets with Pickled Cauliflower Salad

Grilled-Catfish-Fillets_Cauliflower-Sald.jpg

Grilled Catfish Fillets with Pickled Cauliflower Salad

2 U.S. Farm-Raised Catfish Fillets
1 bag cauliflower florets, steamed
1/2 cup golden raisins
8 pepperoncini peppers, thinly sliced
1 small red onion, thinly sliced
½ cup olive oil
6 cloves garlic, thinly sliced
3/4 cup white wine vinegar
1 pinch saffron threads
1/3 cup sugar
2 tablespoons thyme, finely chopped
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
2 cloves garlic, minced

 

  1. Steam cauliflower according to directions on bag, then transfer to a bowl of ice water to cool.

  2. Drain cauliflower and put into a bowl. Add raisins, pepperoncini and onions.

  3. In a medium skillet, heat oil over medium-high heat. Add garlic and cook for 30 seconds. Remove from heat and carefully add vinegar, saffron and sugar. Stir until sugar is dissolved, then add thyme.

  4. Pour mixture over vegetables. Toss to combine. Season with salt and pepper to taste. Place in refrigerator to chill.

  5. While vegetables are chilling, heat grill to medium-high.

 

  1. Brush catfish fillets with olive oil and sprinkle with salt, pepper and garlic. Place fillets on grill and cook for 3 minutes; flip and continue cooking 3 minutes, or until done. Serve with Cauliflower Salad.

 

Yields: 2 servings

Grilled Catfish Fajitas with Chipotle Salsa

Fajitas_DSC00259.jpg

Grilled Catfish Fajitas with Chipotle Salsa

Ingredients

  • 2 limes

  • 1/2 cup olive oil

  • 2 tablespoons chili powder

  • 2 large garlic cloves, minced

  • 1 teaspoon salt

  • 3/4 teaspoon black pepper

  • 1/4 cup chopped fresh cilantro

  • 1 /2 pounds catfish fillet, split lengthwise

  • 1 1/2 cups jarred salsa, any heat level

  • 1 to 2 tablespoons chipotle

  • 2 onions, peeled

  • 8 large flour tortillas (8″ to 10″ diameter)

  • 2 bell peppers (1 red and 1 yellow)

  • 1/2 cup sour cream

  • Oil for coating grill grate

Instructions

  1. Grate the zest from the limes into a large freezer-weight zipper-lock bag. Cut the limes in half and squeeze the juice of 1 lime into the bag. Reserve the remaining lime. Stir into the bag 1/4 cup of the oil, 1 tablespoon chili powder, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons cilantro. Pour a few tablespoons this marinade into a small zipper-lock bag, seal, and refrigerate. Add the catfish to the large bag, seal, and turn to coat completely. Refrigerate for 1 hour.

  2. Heat the grill as directed.

  3. For the salsa, mix the salsa, chipotle sauce, the juice from the reserved lime, 1/4 teaspoon of the remaining black pepper, remaining minced garlic clove and remaining 2 tablespoons cilantro. Finely chop 3 tablespoons of onion and stir into the salsa. Cover and set aside.

  4. Mix the remaining 1/4 cup olive oil, remaining 1 tablespoon chili powder, remaining salt, and remaining pepper in a cup. Cut the remaining onions lengthwise into quarters, leaving the root end intact to hold the quarters together as they grill. Core, seed, and quarter the bell peppers. Brush the vegetables with the seasoned oil and set aside.

  5. Remove the catfish from the marinade pat dry and dip in the remaining seasoned oil.

  6. Brush the grill grate and coat with oil. Grill the vegetables and the catfish strips until the vegetables are tender and the fish just cooked through, 3 to 4 minutes per side.

  7. Meanwhile, wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side.

  8. Allow guests to build the fajitas by filling each tortilla with catfish, vegetables, chipotle salsa, vinaigrette and sour cream.


Cedar-Planked Catfish with Hoppin’ John

CedarPlankedCatfish.jpg

Cedar-Planked Catfish with Hoppin’ John

  • 2 U.S. Farm-Raised Catfish Fillets

  • 1 cedar plank

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • 1 bunch green onions

  • 4 to 6 lemon slices

  1. SOAK plank in water for at least 1 hour.

  2. PREHEAT grill to medium-high heat.

  3. DRIZZLE fillets with oil, then season with garlic, salt and pepper.

  4. PLACE soaked plank on grill and cover with a metal pan. Cook for 3 minutes. Remove pan and flip plank.

  5. PLACE green onions on plank. Add lemon slices and seasoned fillets and return metal pan over plank. Cook for 5 minutes or until fish is flaky.

  6. SERVE with Hoppin’ John.

 

Hoppin’ John

  • 1 small sweet onion, cut into

  • ½-inch slices

  • 12 ounces bacon, cooked and coarsely chopped

  • 1 tablespoon olive oil

  • 1 (15.5-ounce) can black eyed peas, drained and rinsed

  • 1 cup cherry tomatoes, cut in half

  • 2 cups fresh arugula

  • 1 cup cooked basmati rice, cooled

  • ¼ cup sliced green onions

  • ¼ cup Tasso Vinaigrette

  1. BRUSH onion slices with olive oil; cook in a hot grill about 5 minutes on each side or until grill marks appear. Coarsely chop onion.

  2. IN A LARGE BOWL combine all ingredients, stir in Tasso Vinaigrette and serve with cedar plank catfish.

Catfish Tacos with Jicama and Watermelon Salsa

Catfish-Tacos.jpg

Catfish Tacos with Jicama and Watermelon Salsa

4 U.S. Farm-Raised Catfish Fillets
1 cup jicama, peeled and julienned
2 cups watermelon, seeded and finely diced
1 lime, zested and juiced
1 tablespoon honey
1 tablespoon oil
½ teaspoon paprika
Salt and pepper to taste
12 corn tortillas
1 ½ cups fresh arugula
Mint sprig for garnish

 

  1. Heat grill to medium-high.

  2. Combine jicama, watermelon, lime and honey and refrigerate for 30 minutes.

  3. Brush catfish fillets with oil and sprinkle each with paprika, salt and pepper. Place on grill and cook for 3 minutes on each side.

  4. Place tortilla on a plate and add a few arugula leaves, then top with a portion of catfish. Add Jicama and Watermelon Salsa and garnish with a mint sprig.

 

Yields: 4 servings

Catfish Taco with Jalapeño-Cilantro Slaw

CatfishTacoJalapenoSlaw.jpg

Catfish Taco with Jalapeño-Cilantro Slaw

  • 4 U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 16 (6-inch) small corn tortillas

  • Cilantro, roughly chopped for garnish

  1. PREHEAT grill. Drizzle fillets with olive oil and season with salt and pepper. Grill for 4 minutes on each side, or until they flake easily with a fork. Remove from grill and set aside. When slightly cooled, slice catfish.

  2. HEAT tortillas on the grill for 1 minute per side, being careful not to burn.

  3. ASSEMBLE tacos by placing catfish slices on top of grilled tortillas; top with Jalapeño-Cilantro Slaw, then garnish with fresh cilantro.

 

Jalapeño-Cilantro Slaw

  • 10-ounce bag of thin-sliced green cabbage

  • 4 ounces sour cream

  • 2 limes, juiced and zested

  • 1 jalapeño, seeds removed and minced

  • 1 clove garlic, minced

  • 3 tablespoons red onion, minced

  • 1 teaspoon salt

  1. COMBINE ingredients in a bowl and stir well.

BBQ Catfish with Grilled Corn Relish

BBQCornRelish_DSC00147.jpg

BBQ Catfish with Grilled Corn Relish

Ingredients

Catfish

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon pure chili powder, preferably medium hot

  • 1 teaspoon ground cumin

  • 2 teaspoons dark brown sugar

  • 2 1/2 teaspoons paprika

  • 6 U.S. Farm-Raised Catfish fillets

  • Olive oil

  • BBQ sauce, purchased or homemade

Corn relish

  • 2 ears corn, husked

  • 2 1/2 teaspoons fruity olive oil

  • 2 large cloves garlic, minced

  • 2 large ripe tomatoes

  • 1 large green bell pepper, diced

  • 2 1/2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. To marinate the catfish, mix salt, pepper, chili powder, cumin, brown sugar and paprika in a small bowl. Spread evenly over both sides of catfish fillets, place on a dish and cover with plastic wrap. Refrigerate at least 4 hours or preferably overnight.

  2. About 1 hour before serving, prepare charcoal for grilling and let burn until coals are hot.

  3. To prepare the corn relish, brush corn lightly with some of the olive oil and lay on the grill rack over the hot coals. Grill, turning often, until golden on all sides. Cool. Cut kernels from cobs with a sharp knife into a large bowl. (There should be about 1 1/3 cups.)

  4. Heat remaining olive oil in a small skillet over medium-low heat. Add garlic and cook, stirring often, about 10 minutes or until very soft and fragrant. Cool and add to bowl of corn kernels.

  5. Cut tomatoes in half and gently squeeze out seeds and discard. Dice the tomatoes. (There should be about 1 1/3 cups.) Add tomatoes and green pepper to corn mixture. Mix in lemon juice, salt and pepper. Taste salad and adjust seasonings if desired.

  6. To grill the catfish, brush the marinated fillets with olive oil and lay on the grill over the hottest part of the fire. After about 30 seconds, turn fillets 90 degrees and grill on the same side for 30 seconds longer. Move the fillets to a cooler part of the fire and cook 2 minutes longer on that side. Turn over and cook 3 to 4 minutes on the other side, or until fish flakes easily when tested with a fork. Just before the fillets are done, brush with barbecue sauce.

  7. Place the grilled catfish on serving plates and spoon corn relish over them. Garnish with fresh basil leaves.

Catfish with Apple-Fennel Salad & Pickled Pearl Onions

AppleFennelSalad_DSC00085.jpg

Catfish with Apple-Fennel Salad & Pickled Pearl Onions

Ingredients

Pickled Pearl Onions

  • 1 cup water

  • 1/2 cup rice vinegar

  • 1/3 cup plus 2 tablespoons sugar

  • 2 tablespoons kosher salt

  • 1 whole garlic clove

  • 1 teaspoon mustard seed

  • 1 teaspoon black peppercorns

  • 1 teaspoon chopped fresh ginger

  • 1/2 jalapeno pepper, seeded and chopped

  • 1 tablespoon grapeseed oil or canola oil

  • 1 cup white pearl onions, peeled and cut in half

Apple-Fennel Salad

  • 1/2 cup diced Red Delicious apples

  • 1/2 cup diced Granny Smith apples

  • 1/2 cup diced fennel bulb

  • 1/2 cup Mandarin orange sections, cut in half

  • 1/2 cup golden raisins

  • 8 teaspoons chopped fennel fronds (tops of the fennel)

Catfish

  • 4 U.S. Farm-Raised Catfish fillets

  • Olive oil

  • Salt and freshly ground pepper to taste

Instructions

  1. To prepare the pickled pearl onions, mix water, vinegar, sugar, salt, garlic, mustard seed, peppercorns, ginger and jalapeño pepper in a medium saucepan. Cook over medium heat, stirring occasionally until it comes to a simmer and salt and sugar are dissolved. Cool.

  2. Heat grapeseed or canola oil in a small sauté pan over medium-high heat. Add onions and sauté until lightly caramelized. Add onions to the saucepan with the vinegar mixture. Let stand for 1 hour to pickle.

  3. Strain the onions from the pickling juice and place pickling juice in a small saucepan. Simmer for 15 to 20 minutes or until reduced to 1/2 cup. Remove from the heat and set aside.

  4. To prepare the apple-fennel salad, toss diced apples, fennel bulb, orange sections and raisins in a small bowl. Add 6 tablespoons of the reduced pickling juice and 6 teaspoons of the fennel fronds and stir until combined; set aside.

  5. Prepare a grill or preheat the broiler. Rub catfish fillets with olive oil and season both sides with salt and pepper. Oil a grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork.

  6. Place a small mound of apple-fennel salad on each serving plate. Arrange pickled pearl onions on plates and top with grilled catfish. Spoon remaining 2 tablespoons pickling juice around plates and sprinkle with remaining 2 teaspoons fennel fronds.

  7. Drizzle a little olive oil over the plates and serve.