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Fork flaking a piece out of a grilled catfish filet.
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Lemon Pepper Grilled Catfish

Whether you have some fresh-caught catfish waiting in the freezer, or you're looking to branch out and try something new, this lemon pepper grilled catfish recipe is a perfect place to start. 
Prep Time15 minutes
Cook Time20 minutes
Soaking Time2 hours
Total Time2 hours 35 minutes
Course: Main Dish
Cuisine: Seafood
Keyword: Grilled Catfish
Servings: 4 people
Author: Taylor Shulman

Equipment

  • 2 cedar planks

Ingredients

  • 4 skinless catfish filets

Lemon Pepper Rub

  • 3 Tablespoons mayonnaise
  • 4 cloves garlic grated
  • 1 Tablespoon salt
  • 1 Tablespoon cracked black pepper
  • 1 Tablespoon dried parsley crushed
  • 1 Tablespoon lemon zest fresh or dried
  • 1 teaspoon lemon juice
  • 1 teaspoon corander
  • 1 teaspoon thyme
  • 1 teaspoon ground rosemary

Optional

  • 3 Tablespoons parsley finely chopped for garnish
  • freshly grated parmesan cheese

Instructions

  • Soak. Start by soaking the cedar planks for at least 10 minutes and up to 2 hours. If you want to jazz it up, you can add a few cups of wine, stock, or liquor to the soak.
  • Preheat. Preheat the grill to 400 degrees F for direct heat grilling. Allow the grill to preheat while you prep the fish.
  • Dry the plank. Choose the side of the plank you are going to cook the fish on and sear it over the fire for about 1 minute.
  • Make the rub. In a small bowl stir together the mayo, lemon juice, and spices to make the lemon pepper rub.
    3 Tablespoons mayonnaise, 4 cloves garlic, 1 Tablespoon salt, 1 Tablespoon cracked black pepper, 1 Tablespoon dried parsley, 1 Tablespoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon corander, 1 teaspoon thyme, 1 teaspoon ground rosemary
  • Season. Pat the catfish filets dry with a paper towel and coat both sides with the paste. Place them on the cedar planks.
    4 skinless catfish filets
  • Grill. Place the planks on the grill, close the lid, and cook for 15-20 minutes. You can tell when fish is done by how it flakes apart with ease, is no longer opaque, and you can see the white fat rendering from between the flakes.
  • Serve. Remove the fish from the grill. Top with fresh parsley & parmesan and enjoy.
    3 Tablespoons parsley, freshly grated parmesan cheese

Nutrition

Calories: 939kcal | Carbohydrates: 3g | Protein: 148g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 526mg | Sodium: 459mg | Potassium: 3293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 15mg | Calcium: 153mg | Iron: 3mg