Rick's Spicy Grilled Catfish

Rick Cooks Home Rick's Spicy Grilled Catfish

Catfish, whether caught or farm-raised, is our favorite fresh-water fish. But its unique, earthy flavor (it is a bottom fish) means it should either be deep fried (as they do in Tennessee and the Ozarks) or grilled with a spicy Cajun or Middle Eastern marinade.

This is the grilled version. I'm not sure if it's Cajun or Middle Eastern, but it has cilantro, cumin, paprika, and cayenne pepper. Use more cayenne pepper if you like it hotter.

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Rick's Spicy Grilled Catfish

*Serves 4*

c olive oil
Juice of 1 lemon
1 small onion
2 cloves garlic
1 T cumin
1 T paprika
t cayenne pepper, or to taste
1 bunch fresh cilantro leaves
1 lb catfish filets
Salt and freshly ground black pepper to taste

Combine oil, lemon juice, onion, garlic, cumin, paprika, cayenne and cilantro in a blender or food processor and process until smooth. Rinse catfish under cold running water and pat dry with paper towels. Place in a shallow baking pan, sprinkle with salt and pepper and pour sauce over. Turn fish to coat evenly. (If you have the time, refrigerate for 1 hour or less; otherwise proceed.) Weave 2 metal skewers lengthwise through each fillet. Place fish on an oiled grill about 4 inches from meduium hot coals. Cook 5 minutes per side or until flesh is opaque, grasping skewers to turn. This can also be broiled for the same amount of time.