Grilled Barbecue Catfish
Enjoy a flavorful and aromatic grilled catfish infused with smoky barbecue flavors. The dish features tender fish seasoned with salt, Worcestershire sauce, lemon juice, and onion slices, wrapped in foil for a moist and delicious meal perfect for outdoor cookouts or family dinners.
Ingredients
Instructions
- Clean the fish and place it on a sheet of aluminum foil.
- Sprinkle salt, Worcestershire sauce, and lemon juice over the fish.
- Slice the small onion and place the slices on top of the fish.
- Wrap the aluminum foil loosely around the fish.
- Cook on low heat for approximately 45 minutes.
Tips & Substitutions
For a flavorful twist, try adding your favorite herbs like dill or parsley for added freshness. If you don’t have Worcestershire sauce, soy sauce is a great substitute. Use a heavy-duty aluminum foil to prevent tearing while cooking. Ensure the fish is fully cleaned; any residual scales can affect the texture. For a smokier flavor, consider placing the wrapped fish on a grill with wood chips.
Serving Suggestions
Serve the grilled barbecue catfish with a side of coleslaw or a fresh garden salad for a light meal. It pairs beautifully with Sandy's Shrimp Creole for a seafood feast. For a complete dinner, consider adding cornbread or baked potatoes as side dishes. Top with additional lemon juice and fresh herbs before serving for an extra pop of flavor.
Storage & Reheating
Store any leftover catfish in an airtight container in the refrigerator for up to two days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid microwaving as it can make the fish rubbery. Serve with a squeeze of fresh lemon juice for added brightness.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Barbecue Catfish contains roughly 32 calories, with 1g protein, 5g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1962mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish for this recipe?
Yes, you can use frozen catfish, but make sure to thaw it completely in the refrigerator before cooking. This ensures even cooking and better texture. If time is short, you can also place the sealed fish in cold water for quicker defrosting. Be sure to pat it dry before seasoning.
What can I serve with this grilled catfish?
This dish is versatile, and you can serve it with a variety of sides. Consider pairing it with rice, grilled vegetables, or a light pasta salad. A refreshing salad or a dish like Tuna Macaroni Salad (Makes 8 Servings) would complement the flavors nicely and create a well-rounded meal.
How do I know when the catfish is done cooking?
The catfish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). Cooking time may vary based on the size of the fish and heat level, so keep an eye on it. If you're unsure, using a meat thermometer can help ensure it's cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).