Spicy Grilled Catfish
Fire up the grill for a zesty seafood dish bursting with bold flavors—Spicy Grilled Catfish! This quick and easy recipe brings together tender catfish fillets and a vibrant marinade made with smoky paprika, cayenne pepper, garlic, and zesty lime juice, creating a perfect harmony of spice and citrus. In just 25 minutes from prep to plate, you'll have a satisfying main course that’s ideal for weeknight dinners or summer cookouts. Cooked to perfection over medium-high heat, the fillets develop beautiful char marks and a flaky, succulent texture. Serve with fresh cilantro and lime wedges for a refreshing garnish, and let this smoky, flavorful favorite steal the spotlight. Perfect for fans of spicy grilled fish recipes, this dish is sure to become a household classic!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon smoked paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Pat the catfish fillets dry with paper towels and set them aside on a plate.
In a small mixing bowl, combine olive oil, lime juice, smoked paprika, cayenne pepper, garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper. Stir well to create a marinade.
Brush the marinade generously over both sides of each catfish fillet, ensuring an even coating. Let the fillets sit for 10 minutes to allow the flavors to absorb.
Preheat your grill to medium-high heat (about 375-400°F). If using a charcoal grill, make sure the coals are evenly distributed and covered with white ash.
Lightly oil the grill grates to prevent sticking. You can use a folded paper towel dipped in oil and held with tongs to grease the grates.
Place the catfish fillets on the grill and cook for 4-5 minutes on the first side without moving them. This will help develop nice grill marks.
Carefully flip the fillets using a spatula and cook for another 3-5 minutes on the second side, or until the fish is opaque and flakes easily with a fork.
Remove the catfish from the grill and let them rest for 2 minutes before serving.
Garnish with freshly chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 5.4 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1682 mg | 36% | |
*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.
