Lemon-Grilled Catfish
Lemon-Grilled Catfish combines tangy lemon and spicy seasonings, creating a flavorful, smoky dish perfect for seafood lovers and outdoor grilling enthusiasts.
Ingredients
Instructions
- Mix Worcestershire sauce, lemon juice, cayenne pepper, Tabasco, and ground thyme in a jar with a tight-fitting lid; shake well to mix thoroughly.
- The marinade can be stored in the refrigerator for several weeks if not used all.
- Wash the catfish fillets and pat dry.
- Cover the fillets with the marinade and refrigerate for at least 1 hour, up to 4 hours.
- Preheat a medium-hot fire for grilling.
- Grill the marinated fillets over the fire, basting with the marinade and turning the fish several times.
- Cook for about 10 minutes until the fish is cooked through.
- Serve immediately with a wedge of lemon.
Tips & Substitutions
For the best flavor, marinate the catfish for at least 2 hours, but no longer than 4 hours to avoid a mushy texture. If you're out of Worcestershire sauce, a mixture of soy sauce and lemon juice can offer a similar depth. Additionally, feel free to adjust the amount of cayenne pepper to suit your heat preference.
Serving Suggestions
Serve the grilled catfish immediately with fresh lemon wedges for an extra burst of flavor. It pairs beautifully with a side of Trifle Salad or coleslaw for a refreshing contrast. Consider adding grilled vegetables or a light rice dish to round out the meal.
Storage & Reheating
Leftover marinated catfish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain its moisture, or briefly grill again before serving. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Grilled Catfish contains roughly 9 calories, with 0g protein, 2g carbohydrates, and 0g fat.
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. Just be sure to thaw it completely in the refrigerator before marinating to ensure even flavor absorption. Pat it dry after thawing to help the marinade adhere better.
What can I substitute for lemon juice?
If you don't have lemon juice, lime juice is a great substitute and will provide a similar zesty flavor. Alternatively, a vinegar-based dressing can add acidity, but it will alter the flavor profile.
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). It should appear opaque and not translucent. Keep an eye on it, as overcooking can dry it out.
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).