I find catfish in our clearance section a lot. I don’t think it’s a huge seller up here in the Seattle area because of how much seafood we have. I love the price but have had to get a little creative with the recipes as this fish is a little different flavor than I’m used to. But I still love it and I especially love getting it for half price!
This recipe is simple and I’m sure you have the ingredients for it in your pantry. That means it’s easy to whip up at any given time and since it doesn’t have to marinade you can fix it for friends that stop by. It goes well with just giant house salads or maybe with a classic quinoa pilaf.
- 36 ounces catfish fillets
- sprinkle salt and pepper to taste
- 4 tsp olive oil
- 3 tsp Dijon mustard
- 2 tsp lemon juice
- 1 tsp black pepper
- lemon zest, for garnish
- Oil the grill grates or a fish basket and prepare grill to medium-high heat.
- Rinse fillets, then pat dry.
- Place on aluminum foil that you have poked some small holes into or on to the fish basket.
- Sprinkle with salt and pepper.
- In a bowl, whisk together the olive oil, mustard, lemon juice, and black pepper. Spread this mixture on fillets and rub until covered well.
- When grill is preheated, place fish (in aluminum or basket) over indirect heat, cover grill, and cook until fillets are opaque and flake easily.
- This should take about 12 to 16 minutes depending on the size or thickness of fillets. Turn once during cooking time.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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