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Grilled Catfish Fillets with Summer Garden Succotash

Grilled Catfish Fillets with Summer Garden Succotash


4 U.S. Farm-Raised Catfish Fillets

2¼ tablespoons olive oil

3 teaspoons salt

1½ teaspoons pepper

4 cloves garlic, minced

2 ears corn

1 bunch asparagus, trimmed

1 red onion, sliced in thick rounds

2 yellow bell peppers

2 red bell peppers

2 zucchini, sliced

1 pint cherry tomatoes, halved

½ cup lemon thyme vinaigrette




  • HEAT grill to medium-high.
  • BRUSH fillets with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt, ½ teaspoon pepper and garlic.
  • PLACE fillets on grill and cook for 3 minutes; FLIP and continue cooking 3 minutes or until done.
  • For the Summer Succotash, PREHEAT grill to high.
  • In a large bowl, COMBINE remaining oil, salt and pepper. Add vegetables, except tomatoes, and toss to evenly coat with oil mixture.
  • GRILL vegetables 5 to 7 minutes or until done. Remove from grill and chop all vegetables into bite-size pieces.
  • PLACE vegetables in bowl and add tomatoes. Toss with lemon thyme vinaigrette.