Barbecued Catfish Recipe

Name: Barbecued Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: Four 6-ounce catfish (ask for U.S., farm-raised catfish) or tilapia fillets; Vegetable oil, as needed; Kosher salt; 4 tablespoons Neelys Barbecue Seasoning (page 22); 1 cups Neelys Barbecue Sauce (page 25); 1 recipe Tartar Sauce (recipe follows); 1 cup mayonnaise; 1/2 cup Dijon mustard; 3 tablespoons chopped fresh flat-leaf parsley; 3 tablespoons chopped scallion; 3 tablespoons drained capers; 3 sweet gherkins (we like Mt. Olive brand); 1 tablespoon gherkin juice; 3 tablespoons fresh lemon juice; 1/4 teaspoon kosher salt; 1/8 teaspoon cayenne pepper; (makes about 1 1/3 cups)

Servings: persons

Four 6-ounce catfish (ask for U.S., farm-raised catfish) or tilapia fillets
Vegetable oil, as needed
Kosher salt
4 tablespoons Neelys Barbecue Seasoning (page 22)
1 cups Neelys Barbecue Sauce (page 25)
1 recipe Tartar Sauce (recipe follows)
1 cup mayonnaise
1/2 cup Dijon mustard
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped scallion
3 tablespoons drained capers
3 sweet gherkins (we like Mt. Olive brand)
1 tablespoon gherkin juice
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
(makes about 1 1/3 cups)

1
Brush both sides of the fillets with oil, and sprinkle both sides with salt and Neelys barbecue Seasoning.
2
Preheat the grill to medium-high.
3
Place a sheet of aluminum foil on the grill (away from the coals), and place the fillets directly on the foil.
4
Grill for about 5 minutes total, turning once.
5
Brush the fish with sauce during the last 2 minutes of cooking.
6
Serve with Tartar Sauce and more Barbecue Sauce on the side.
7
Mix all the ingredients together in a small bowl.
8
Cover with plastic wrap, and refrigerate for at least 1 hour before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Four 6-ounce catfish (ask for U.S., farm-raised catfish) or tilapia fillets, Vegetable oil, as needed, Kosher salt, 4 tablespoons Neelys Barbecue Seasoning (page 22), and more.

Yes, Barbecued Catfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Catfish

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