10 Flavorful Grilled Catfish Recipes for Summer Cookouts

Grilled catfish is one of those things that sounds fancy but is honestly so easy to pull off. The fish cooks fast, soaks up flavor like a dream, and doesn’t fall apart on the grill if you treat it right.

I’m sharing ten ways to season and grill catfish that actually taste different from each other. No boring repeats here. Whether you want spicy, sweet, tangy, or something with a little kick, one of these is going to be your new go to.

1. Cajun Blackened Grilled Catfish

Ingredients:

• 4 catfish fillets
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons melted butter
• 2 tablespoons olive oil

Instructions:

Step 1: Mix all your spices together in a small bowl and give it a good stir so everything blends evenly.

This is your blackening rub. Smells amazing already, right? I usually make a double batch and keep the extra in a jar because I use this on chicken and shrimp too. If you’re sensitive to heat, cut the cayenne in half. Still tastes incredible, just less intense.

Step 2: Pat the catfish fillets completely dry with paper towels, then brush both sides with melted butter.

The drier the fish, the better the crust. Moisture is the enemy here. Press the spice mixture onto both sides of each fillet, really coating it well. Don’t be shy with the rub. You want a thick, dark layer that’ll create that signature blackened char.

Step 3: Preheat your grill to medium high heat and lightly oil the grates to prevent sticking.

Use tongs and a paper towel dipped in oil. Trust me on this. I’ve had fillets stick and tear, and it’s heartbreaking. The grill should be hot enough that you can only hold your hand above it for a few seconds. That’s the sweet spot.

Step 4: Place the fillets on the grill and cook for about 4 to 5 minutes per side without moving them.

Here’s where it gets good. You’ll see the edges start to char and crisp up. Flip only once. The fish is done when it flakes easily with a fork and has a beautiful dark crust on both sides. If it’s sticking, give it another 30 seconds. It’ll release when it’s ready.

2. Lemon Garlic Herb Grilled Catfish

Ingredients:

• 4 catfish fillets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon slices for grilling

Instructions:

Step 1: Whisk together olive oil, minced garlic, lemon juice, lemon zest, parsley, dill, salt, and pepper in a bowl.

This marinade is light but packed with flavor. The lemon cuts through the richness of the fish perfectly. I like to use a fork to really mash the garlic into the oil so it releases all those good oils. If you only have dried herbs, use about half the amount.

Step 2: Place the catfish fillets in a shallow dish and pour the marinade over them, making sure both sides are coated.

Let them sit for at least 15 minutes, or up to 30 if you have time. Flip them halfway through so both sides get equal love. Don’t marinate longer than an hour or the lemon juice will start to “cook” the fish and change the texture.

Step 3: Preheat the grill to medium heat and lightly oil the grates.

You want a slightly cooler grill for this one since the herbs can burn quickly. Medium heat gives you a nice sear without turning the garlic black and bitter. Have your lemon slices ready to go on the grill alongside the fish.

Step 4: Grill the catfish for about 4 minutes per side, placing lemon slices on top of each fillet during the last 2 minutes.

The lemon slices will caramelize a bit and add an extra pop of citrus when you serve. The fish should be opaque and flake easily when done. Those grill marks? Chef’s kiss. Garnish with extra fresh herbs if you’re feeling fancy.

3. Honey Mustard Grilled Catfish

Ingredients:

• 4 catfish fillets
• 1/4 cup Dijon mustard
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Step 1: In a bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, paprika, salt, and pepper until smooth.

This glaze is sweet, tangy, and just a little bit sharp from the mustard. Honestly, you could put this on cardboard and I’d eat it. Taste it and adjust the honey if you want it sweeter or add more mustard for extra tang. It’s your kitchen.

Step 2: Brush the glaze generously on both sides of each catfish fillet, reserving a little bit for basting while grilling.

Let the fillets sit for about 10 minutes to soak up the flavors. The honey will start to caramelize on the grill, so you want a nice thick coat. Don’t skip the basting step later. That’s where the magic happens.

Step 3: Preheat your grill to medium heat and oil the grates well to prevent the sticky glaze from making the fish stick.

Medium heat is key here. Too hot and the honey will burn before the fish cooks through. You’re looking for a gentle sizzle when the fish hits the grill. Keep that reserved glaze nearby with a basting brush.

Step 4: Grill the catfish for 4 to 5 minutes per side, basting with extra glaze during the last minute of cooking.

The glaze will get all glossy and caramelized. So good. The fish is done when it’s golden brown on the edges and flakes easily. If the glaze starts to darken too much, move the fillets to a cooler part of the grill to finish cooking.

4. Smoky BBQ Grilled Catfish

Ingredients:

• 4 catfish fillets
• 1/2 cup BBQ sauce (your favorite kind)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

Step 1: In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

This is your dry rub base. The smoked paprika does a lot of heavy lifting here and gives the fish that deep, smoky flavor even before it hits the grill. If you like things spicy, bump up the cayenne. If not, leave it out completely.

Step 2: Rub the olive oil all over the catfish fillets, then coat them evenly with the spice mixture on both sides.

Press the spices into the fish so they really stick. You want every bite to have that smoky, savory flavor. Let the fillets rest for about 10 minutes while you prep the grill. This gives the spices time to settle in.

Step 3: Preheat the grill to medium high heat and oil the grates.

You want a hot grill for this one to get a nice char on the outside. The BBQ sauce will go on later, so don’t worry about it burning. Just focus on getting those grill marks and a good sear on the fish first.

Step 4: Grill the catfish for 3 to 4 minutes per side, then brush with BBQ sauce during the last 2 minutes of cooking.

The sauce will caramelize and get a little sticky and charred in the best way. Keep an eye on it so it doesn’t burn. The fish should be cooked through and flake easily. Serve with extra BBQ sauce on the side if you want.

5. Mediterranean Grilled Catfish

Ingredients:

• 4 catfish fillets
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons Kalamata olives, sliced

Instructions:

Step 1: Combine olive oil, lemon juice, minced garlic, oregano, basil, lemon zest, salt, and pepper in a bowl.

This marinade is fresh, bright, and makes you feel like you’re eating on a Greek island somewhere. The herbs really shine here, so use fresh if you can. Dried just won’t give you the same punch. Whisk it all together until it’s well blended.

Step 2: Pour the marinade over the catfish fillets and let them sit for 20 to 30 minutes in the fridge.

Flip them once halfway through so both sides get marinated evenly. While they’re marinating, prep your tomatoes and olives. These will go on top right before serving and add a nice pop of color and flavor.

Step 3: Preheat your grill to medium heat and lightly oil the grates.

You don’t need high heat for this one. Medium keeps everything tender and prevents the garlic from burning. The goal is a gentle cook that lets the Mediterranean flavors come through without overpowering the fish.

Step 4: Grill the catfish for 4 to 5 minutes per side until it’s cooked through and has nice grill marks.

Once it’s done, transfer to a plate and immediately top with the cherry tomatoes and olives. Drizzle any leftover marinade over the top. The warm fish will soften the tomatoes just a bit. This is my favorite part. So fresh and delicious.

6. Chipotle Lime Grilled Catfish

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce from the can
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

Step 1: In a bowl, mix together olive oil, lime juice, lime zest, minced chipotle peppers, adobo sauce, garlic, cumin, salt, and pepper.

This marinade has a smoky, spicy kick that’s balanced by the brightness of the lime. If you’re not into spice, start with one chipotle pepper and taste it. You can always add more, but you can’t take it back. The adobo sauce is where the magic happens.

Step 2: Coat the catfish fillets with the marinade, making sure to get it on both sides, and let them marinate for 15 to 20 minutes.

Don’t go longer than 30 minutes or the acid from the lime will start to change the texture of the fish. While it’s marinating, get your grill ready and maybe chop some cilantro for garnish. Fresh cilantro makes everything better.

Step 3: Preheat the grill to medium high heat and oil the grates well.

The chipotle can caramelize and stick, so make sure those grates are well oiled. You want a hot grill to get a nice char on the outside while keeping the inside tender and flaky. Have your spatula ready to flip.

Step 4: Grill the catfish for 4 to 5 minutes per side until it’s nicely charred and cooked through.

The edges should be a little crispy and the fish should flake easily when you test it with a fork. Garnish with fresh cilantro and extra lime wedges. Honestly, this one’s a showstopper. So much flavor packed into every bite.

7. Garlic Butter Grilled Catfish

Ingredients:

• 4 catfish fillets
• 1/2 cup butter, melted
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges for serving

Instructions:

Step 1: Melt the butter in a small saucepan over low heat, then add minced garlic and cook for about 1 minute until fragrant.

Don’t let the garlic brown or it’ll get bitter. You just want it to soften and release its flavor into the butter. Stir in the parsley, lemon juice, salt, and pepper. This is basically liquid gold. I could drink it with a straw.

Step 2: Brush the catfish fillets generously with the garlic butter on both sides, reserving some for basting while grilling.

The butter will help the fish stay moist and add incredible flavor. Let the fillets sit for a few minutes to soak it all in. The garlic butter will also help prevent sticking on the grill, which is a nice bonus.

Step 3: Preheat your grill to medium heat and lightly oil the grates.

Medium heat is perfect for this because you want the butter to baste the fish without burning. Too hot and the butter will smoke and char before the fish is done. Keep that reserved garlic butter nearby with a brush.

Step 4: Grill the catfish for 4 to 5 minutes per side, basting with extra garlic butter during cooking.

The butter will sizzle and create the most amazing aroma. The fish is done when it’s golden and flakes easily. Serve with lemon wedges and drizzle any leftover garlic butter over the top. Simple, classic, and absolutely delicious.

8. Asian Soy Ginger Grilled Catfish

Ingredients:

• 4 catfish fillets
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 teaspoon chili flakes
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions:

Step 1: Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and chili flakes in a bowl.

This marinade is sweet, salty, and has a little heat from the chili flakes. The ginger and garlic combo is unbeatable. Taste it and adjust the honey if you want it sweeter or add more chili flakes if you like it spicy. It’s all about what you like.

Step 2: Pour the marinade over the catfish fillets and let them marinate for 20 to 30 minutes in the fridge.

Flip them halfway through so both sides get coated evenly. The soy sauce will start to penetrate the fish and add so much flavor. While it’s marinating, slice your green onions and toast the sesame seeds if you want them extra nutty.

Step 3: Preheat the grill to medium high heat and oil the grates well.

The honey in the marinade can cause sticking, so make sure those grates are well oiled. You want a hot grill to get a nice caramelization on the outside. The sugars in the honey and soy sauce will create a beautiful glaze.

Step 4: Grill the catfish for 4 to 5 minutes per side, basting with extra marinade during the first few minutes of cooking.

Stop basting in the last minute to let the outside get a little crispy. The fish should be caramelized and flake easily when done. Top with sliced green onions and sesame seeds. This one tastes like it came from a restaurant. So good.

9. Spicy Creole Grilled Catfish

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 2 tablespoons Creole seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• Lemon wedges for serving

Instructions:

Step 1: Mix together Creole seasoning, paprika, garlic powder, cayenne, black pepper, and salt in a small bowl.

This blend is bold and spicy with tons of flavor. If you can’t find Creole seasoning, you can make your own or use Cajun seasoning as a substitute. Stir it all together until it’s evenly combined. Smells incredible already.

Step 2: Brush the catfish fillets with olive oil on both sides, then coat them generously with the spice mixture.

Press the spices into the fish so they stick. You want a thick, flavorful crust. Let the fillets sit for about 10 minutes while you preheat the grill. This gives the spices time to settle into the fish and really penetrate the surface.

Step 3: Preheat your grill to medium high heat and oil the grates.

You want a hot grill to get a nice sear and some char on the outside. The spices will create a crust that’s absolutely amazing. Keep the melted butter nearby for basting. That’s the secret weapon here.

Step 4: Grill the catfish for 4 to 5 minutes per side, brushing with melted butter halfway through cooking.

The butter helps keep the fish moist and adds richness to the spicy crust. The fish is done when it’s charred on the edges and flakes easily. Serve with lemon wedges to cut through the heat. This one’s a real crowd pleaser.

10. Brown Sugar and Paprika Grilled Catfish

Ingredients:

• 4 catfish fillets
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil

Instructions:

Step 1: Combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a bowl.

This rub is sweet and smoky with just a hint of heat. The brown sugar will caramelize on the grill and create the most amazing crust. Mix it all together until there are no clumps of sugar. You want it evenly distributed.

Step 2: Rub the olive oil all over the catfish fillets, then coat them generously with the brown sugar spice mixture on both sides.

Press it into the fish so it really sticks. The oil helps the rub adhere and also keeps the fish from drying out on the grill. Let the fillets rest for about 10 minutes while you get the grill ready.

Step 3: Preheat your grill to medium heat and oil the grates well.

Medium heat is important here because the sugar can burn quickly if the grill is too hot. You want a gentle heat that lets the sugar caramelize without scorching. Keep an eye on it while it cooks.

Step 4: Grill the catfish for 4 to 5 minutes per side until the sugar forms a caramelized crust and the fish is cooked through.

The edges should be crispy and a little bit charred. The fish should flake easily when you test it. This one’s sweet, smoky, and absolutely addictive. Serve it with a simple green salad to balance out the sweetness.

Final Words

There you go. Ten ways to grill catfish that are all completely different and totally delicious. Pick one based on what you’re craving or try them all and find your favorite. Either way, you’re going to end up with a killer dinner. Let me know which one you try first!