Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
Combine first 4 ingredients; rub the seasoning on catfish. Sprinkle lemon juice on both sides of fish.
Grill, covered with grill lid, over medium hot coals (350-400\u00b0F) 5 minutes on each side until fish flakes easy with a fork. Garnish with lemon, if desired.
Blackened Catfish.
Season fish liberally on
Sprinkle catfish with garlic salt and pepper.
Place catfish in a well-oiled grill basket, or on a well-oiled grill rack.
Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily.
HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving.
Chill to store.
Serve over catfish fillets, hot off the grill.
Spray pizza pan with non-stick spray.
Pizza pans with small holes work best for this recipe.
Spread out crust on pan, top with sauce, cheese and your favorite pizza toppings.
When coals are hot, place pizza to outer edge. Keep vents (if you have them) half open.
Cooking time may vary, usually 12-18 minutes (unless using prebaked crust). You may have to experiment with what times and temperatures work best on your own grill.
Done when cheese is melted and crust is brown.
Skin and fillet catfish.
Combine all ingredients except catfish in bowl, mixing well.
Pour marinade over catfish in shallow dish.
Let stand for 20 minutes.
Drain, reserving marinade.
Cook 4 inches above hot coals on greased grill for 5 minutes on each side, or until fish tests done, basting frequently with reserved marinade.
Rinse catfish fillets with cold water; pat
Rinse the catfish with cold water and pat
Thread catfish nuggets on 6-8 bamboo
Arrange fillets in a shallow dish.
In a jar, combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onions, paprika and cayenne pepper.
Pour over catfish and cover.
Marinate in the refrigerator for 2 hours. Remove fish from marinade.
Grill or broil 4 minutes on each side or until catfish flakes with fork.
nd reserve for basting catfish.
Add catfish to the first bowl
eep warm.
To make catfish: Heat six inches of oil
In large skillet over medium burner, place oleo/butter and melt, then put in onion and green pepper.
Saute until tender, stirring occasionally, then pull to one side and place catfish fillets in skillet, one at a time.
Sprinkle with lemon pepper and seasoning salt, then pull onion and green pepper on top of filets and cook until done, about 30 minutes.
Mix all the seasoning ingredients in a jar with a tight fitting lid; shake well to mix thoroughly.
The marinade will keep in the refrigerator for several weeks, if you do not use it all.
Wash the catfish fillets and pat dry.
Cover the fillets with the marinade; refrigerate for at least 1 hour, or up to 4 hours.
Grill over a medium-hot fire, basting with the marinade and turning the fish several times.
Cooking time will be about 10 minutes.
Serve immediately with a wedge of lemon.
Mix ingredients and pour over fillets.
Marinate at least 15 minutes.
Brush grill with salad oil and grill catfish over medium-hot coals for 7 to 8 minutes per side.
Spoon salsa over fish and serve.
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.
arge cast-iron skillet works best for this, but any large
Wash fillets and remove any skin, fins or imperfections.
Pat dry.
Season liberally with Cajun seasoning.
Place in shallow dish.
Mix approximately equal amounts of soy sauce, oil and wine (plus any other desired flavors).
Make enough to cover the fillets about halfway up.
Pour over fillets.
Turn after 10 minutes.
Let marinate about 20 to 30 minutes.
OTE: You can replace the catfish filet by other fresh or
eady to use.
Place catfish fillets in a large shallow