Grilled Catfish With Lemon Juice Recipes

GRILLED LEMON PEPPER CATFISH

Steps:

• Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
• Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
• Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
• Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

GRILLED CATFISH WITH LEMON JUICE

Steps:

• Whisk together basting sauce ingredients.
• Place catfish on well-oiled grill or grilling basket over medium coals.
• Grill, basting frequently for about 20 minutes; turn and continue grilling for about 15 minutes or until fish flakes easily with a fork.

LEMON GRILLED CATFISH

Steps:

• 1. Prepare the relish first and set it aside while you prepare the fish. Combine all relish ingredients in a small bowl and stir occasionally. Prepare the grill. Rinse fish; pat dry with paper towels. Combine lemon juice, butter and garlic in a bowl; mix well. Coat both sides of filets lightly with some of the butter mixture; sprinkle with lemon pepper.
• 2. Place fish in a greased grill basket, tucking under any thin edges. Or, grill fish directly on the greased rack of the grill.
• 3. For a charcoal grill, place grill basket or fish on the rack of an uncovered grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) and grill until fish is barely opaque and flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling, basting with remaining butter mixture.
• 4. For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium. Place grill basket on grill rack over heat. Cover and grill as above.

LEMON-PEPPER CATFISH

Steps:

• In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Sprinkle fish with salt and lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, fish, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

LEMON-BASIL GRILLED CATFISH

Steps:

• Rinse the catfish with cold water and pat dry; set aside.
• In a shallow glass dish, add the lemon juice, vegetable oil, hot pepper sauce, salt, and basil; stir to combine; reserve 2 tablespoons of this marinade for basting.
• Place the catfish in the marinade; turn fillets to make sure both sides are coated.
• Cover and marinate catfish in the refrigerator for 30 minutes, turning the fish every now and then.
• Coat the grill rack or grill basked with cooking spray or vegetable oil.
• Heat grill to medium-hot.
• Take fish out of marinade and discard marinade; place fish on grill.
• Grill for 3-5 minutes on each side or until fish is not translucent and flakes easily.
• Baste with reserved marinade while cooking; Make sure to not overcook the fish.
• Serve hot.

GRILLED LEMON CATFISH & GARLIC HERB PASTA

Steps:

• 1. Boil Pasta set aside melt Butter add all the rest of the sauce Ingredents once Boiling turn off and add pasta
• 2. To Grill the Fish i used Itialian Dressing Poured in pan added Fish add seasioning and Jal. Pepper once cooked about 7 min. serve over Pasta total time maybe 15 min. Fast and easy

TANGY LEMON CATFISH

Steps:

• In a shallow bowl, combine the lemon juice, garlic, salt and oregano; add fillets. Turn to coat; refrigerate, covered, 30-60 minutes, turning several times., Drain and discard marinade. In a shallow bowl, combine cornmeal and flour. Coat fillets with cornmeal mixture. In a skillet, cook fillets in oil and butter for 5 minutes on each side or until fish is golden brown and flakes easily with a fork. , Combine the tartar sauce ingredients in a bowl. Serve with fish.