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Cajun Catfish


1/2 catfish fillet = 4 points

Serve with zucchinis cut lengthwise and seasoned with dried oregano, minced garlic, and lemon zest and grilled or broiled until tender.

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  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 Tbsp paprika
  • 1 tsp dried oregano
  • 1 tsp pepper
  • 1 tsp cayenne
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 2 (10oz) catfish fillets
  • 1 Tbsp butter, softened
  • 2 Tbsp lemon juice
  • 1 Tbsp snipped fresh chives
  • 1 lemon, cut into wedges


Servings 4


Step 1

Preheat grill to medium high or prepare medium high fire using direct method. Tear off 2 (15x18in) sheets of heavy foil; spray with nonstick spray.

Mix together garlic, shallot, paprika, oregano, pepper, cayenne, thyme and salt in cup.

Place 1 catfish fillet, skin side down, on each sheet of foil. Spread butter evenly on flesh side; top evenly with garlic mixture, lemon juice, and chives. To close packets, bring two opposite long sides of foil up to meet in center, fold edges over twice, making 1/2in wide folds, to seal tightly. Double fold two remaining open sides, making 1/2 in wide folds, to seal tightly

Place packets on grill rack and grill, covered, until fish is just opaque in center, about 10 min. With one or two wide spatulas, transfer packets to cutting board; carefully open, standing back to avoid steam. Cut each fillet in half. SErve with lemon wedges


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