Grilled Catfish with Coffee Butter
Elevate your backyard barbecue game with this bold and flavorful Grilled Catfish with Coffee Butter recipe, a unique twist on grilled seafood that delivers smoky, spiced perfection with a hint of velvety richness. Tender catfish fillets are seasoned with a savory blend of smoked paprika, garlic powder, and other spices, then expertly grilled to flaky perfection. The star of the dish is the indulgent coffee-infused butter—a luxurious combination of unsalted butter, brewed coffee, and light brown sugar—that melts atop the hot fillets, infusing them with a subtle, aromatic depth. Garnished with fresh parsley and served with zesty lemon wedges, this quick and easy recipe is ready in just 25 minutes, making it perfect for weeknight dinners or summer cookouts. Whether you're a seafood enthusiast or looking to spice up your grill repertoire, this catfish recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.25 cup unsalted butter
- 2 teaspoons strong brewed coffee (cooled)
- 1 teaspoon light brown sugar
- 2 tablespoons fresh parsley (for garnish, optional)
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates to prevent sticking.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground black pepper, and salt.
Pat the catfish fillets dry with paper towels, then drizzle each fillet with olive oil and rub the spice mixture evenly over both sides.
In a separate small bowl, mix the unsalted butter, brewed coffee, and light brown sugar until well combined. Cover and refrigerate the coffee butter mixture until ready to use.
Place the catfish fillets on the preheated grill. Cook for about 4–5 minutes on the first side, or until the fillets easily release from the grates.
Flip the fillets carefully using a spatula and cook for another 3–4 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the catfish from the grill and transfer to a serving platter. Immediately top each fillet with a small dollop of the coffee butter, allowing it to melt over the fish.
Garnish with chopped fresh parsley, if desired, and serve with lemon wedges on the side for squeezing over the fish.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
