Barbecued Catfish Food

BARBECUE CATFISH RECIPE

Steps:

• Prepare Big Green Egg or other grill for direct cooking medium high heat 375-400⁰. Place a set of grill grates on the grill upside down to create a flat surface for cooking. Coat the surface with vegetable cooking spray to prevent sticking.
• Drizzle back side of each catfish filet with olive oil and season with Lemon Pepper and Killer Hogs Hot BBQ Rub. Flip filets over and repeat on top side.
• Cut Lemons and Limes into thin slices.
• For each piece of catfish lay 2-3 Lemon/Lime slices on the grill surface and top with a filet.
• Grill fish for 5 minutes and brush the tops with BBQ Glaze; continue to grill for 4 minutes.
• Carefully flip each filet top side down on the grilling surface and cook an additional minute to sear the top side.
• Remove from the grill and serve.

BBQ CATFISH RECIPE

Steps:

• (You can cook this in a pan on the stove, or on the grill. We used a flat griddle side burner on our gas grill. All instructions are specifically for this. Cooking times would vary slightly based on your method of cooking.)
• Heat grill to medium high. Coat lightly with oil.
• Wash and pat dry fish filets. Rub with oil, and coat on both sides with your favorite bbq dry rub seasoning mix.
• Place filets on the grill / griddle and cook for approximately 3-5 minutes. Turn and cook another 3-5 minutes. Brush the top of the cooked side with bbq sauce while the other side is cooking.
• Flip and brush the other side with bbq sauce.
• Remove from heat, cover and let rest 5 minutes. Serve warm with your favorite sides. We recommend our Spicy Jamaican Slaw or a salad.

SKILLET-GRILLED CATFISH

Steps:

• In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.

SOUTHWESTERN GRILLED CATFISH

Steps:

• Combine the first 7 ingredients; stir well.
• Rub spice mixture over catfish fillets.
• Coat gill rack with nonstick cooking spray.
• Grill fillets over medium heat for 5 minutes per side or until fish flakes easily.
• Serve with fresh salsa.

BARBECUE CATFISH

Steps:

• Prepare Big Green Egg or other grill for direct cooking medium high heat 375-400 degrees F (190-200 degrees C). Place a set of grill grates on the grill upside down to create a flat surface for cooking. Coat the surface with Vegetable Oil Cooking Spray (as needed) to prevent sticking.
• Drizzle back side of each of the Catfish Fillet (32 ounce) with Olive Oil (1/4 cup) and season with Lemon Pepper (2 tablespoon) and Barbecue Rub (2 tablespoon). Flip filets over and repeat on top side.
• Cut Lemon (2) and Lime (2) into thin slices.
• For each piece of catfish lay 2-3 Lemon/Lime slices on the grill surface and top with a filet.
• Make BBQ Glaze: mix Killer Hogs BBQ Rub (1/2 cup), Butter (4 tablespoon), Hot Sauce (1 tablespoon), Lemon Juice (2 teaspoon).
• Grill fish for 5 minutes and brush the tops with BBQ Glaze.
• Continue to grill for 4 more minutes.
• Carefully flip each filet top side down on the grilling surface and cook an additional minute to sear the top side. Remove from the grill and serve.

BAKED CATFISH IN SPICY BBQ SAUCE

Steps:

• Season fish with salt and pepper. Place fish in an oval casserole dish. Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.

SPICY GRILLED CATFISH

Steps:

• Prepare a grill or preheat the broiler.
• Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl.
• Transfer half of the marinade mixture to another bowl and reserve for basting catfish.
• Add catfish to the first bowl; marinate for 15 minutes.
• Drain fillets and discard marinade.
• Place fillets on an oiled grill rack or broiler pan rack.
• Grill or broil 4 inches from the heat source, basting with reserved marinade, for about 3 minutes on each side, or until fish flakes easily when tested with a fork.