Here in the South catfish is mostly fried, but I’m a ‘transplant’ and not brought up with these traditions; my favorite way to prepare catfish is to grill it. I even have a favorite spice rub that I developed for rainbow trout, but it’s equally delicious on catfish.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Catfish fillets
- Orange – sections and zest
- Green bell pepper
- Parsley
How to Make Grilled Catfish with Orange Pepper Salsa
- Step 1 – Section the orange above a bowl and squeeze the left-over core. Cut larger orange section into smaller ones. Chop the bell pepper as well as the parsley and add both to bowl with the orange pieces. Add olive oil, salt and pepper. Keep cool until needed.
- Step 2 – Prepare the catfish by rubbing the spice rub on both sides of the fish fillets. Place fillets on a bbq-save tray lined with aluminum foil. Heat grill to 350 degrees F.
- Step 4 – Place tray on grill for about 5 minutes each side. Fish is done when internal temperature is 145 degrees F (according to FDA) or when fish falls apart easily.
- Serve fish on plate and spoon salsa over fish fillets.
This fish can be served with rice (brown, basmati or jasmine), with a potato (baked or mashed).
Other Seafood Recipe to Try
Grilled Catfish with Orange Pepper Salsa
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Ingredients
- 1 pound catfish
For the Rub
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- salt & pepper
For the Orange pepper salsa
- 1 orange, sections, juice and zest
- 2 tablespoons parsley, finely chopped
- 1/4 green bell pepper, chopped
- 2 tablespoons olive oil
- salt & pepper
Instructions
- Section the orange above a bowl and squeeze the left-over core. Cut larger orange section into smaller ones. (NOTE 1)
- Chop the bell pepper as well as the parsley and add both to bowl with the orange pieces. Add olive oil, salt and pepper. Keep cool until needed.
- Heat grill to 350 degrees F.
- Place tray on grill for about 5 minutes each side. Fish is done when internal temperature is 145 degrees F (according to FDA) or when fish falls apart easily.
- Serve fish on plate and spoon salsa over fish fillets.
Notes
- Learn how to section citrus fruit from this post.
- My favorite spice rub is this, but you can use whatever you like.
Nutrition
Calories: 395kcal | Carbohydrates: 12g | Protein: 39g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 125mg | Fiber: 3g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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