The salsa comes together in minutes; orange sectioned above a bowl so the juice collects, combined with chopped green bell pepper, parsley, and olive oil, then kept cool until the fish is ready. The catfish fillets go onto a foil-lined grill tray rubbed with a spice blend of coriander, cumin, curry powder, and chili powder, and onto a 350° grill for about five minutes per side. The spice rub is the same one developed for rainbow trout, and it works just as well on catfish.
The orange salsa is what elevates this beyond a simply grilled fish. Its brightness and crunch against the warm, spiced fillet makes each bite more interesting than the one before. Two fillets, one tray, one bowl of salsa and a recipe that takes fifteen minutes from start to plate.
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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-safe tray lined with aluminum foil. Heat grill to 350°F.
Step 4 – Place tray on grill for about 5 minutes each side. Fish is done when internal temperature is 145°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
Pin Recipe FacebookIngredients
- 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°F.
- Prepare the catfish by applying the spice rub on both sides of the fish fillets. Place fillets on a bbq-save tray lined with aluminum foil.
- Place tray on grill for about 5 minutes each side. Fish is done when internal temperature is 145°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
Nutrition information is automatically calculated, so should only be used as an approximation.