9 Flavorful Grilled Catfish Recipes for Summer Cookouts

Is catfish truly the unsung hero of summer grilling?

You might be surprised by how this affordable, versatile fish transforms when kissed by open flames.

Its mild, slightly sweet flesh provides the perfect canvas for bold flavors, from spicy Cajun seasonings to delicate herb rubs.

Whether you’re hosting a backyard barbecue or enjoying a quiet dinner on the patio, these nine catfish recipes will elevate your summer cooking repertoire.

The secret lies in the perfect balance of seasoning and technique.

Cajun Blackened Catfish With Spicy Herb Butter

Blackened catfish is a Southern classic that brings bold Cajun flavors to perfectly seared fish. This recipe features a homemade blackening spice that creates a deeply flavored crust when the catfish hits the hot grill, while the spicy herb butter melts beautifully over the top for added richness and complexity.

Ingredients:

• 4 catfish fillets (6-8 oz each)
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon cumin
• 3 tablespoons vegetable oil
• ¼ cup unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 clove garlic, minced
• ½ teaspoon red pepper flakes
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Instructions:

Step 1: In a small bowl, combine all the dry spices (paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and cumin) to create your blackening seasoning.

Step 2: Pat the catfish fillets dry with paper towels and brush each side with vegetable oil. Generously coat both sides of each fillet with the blackening seasoning, pressing it in gently.

Step 3: While preparing the fish, make the spicy herb butter by mixing softened butter, parsley, cilantro, minced garlic, red pepper flakes, lemon zest, and lemon juice in a small bowl. Form into a log using plastic wrap and refrigerate until firm, about 20 minutes.

Step 4: Preheat your grill to medium-high heat (around 400°F). Clean and oil the grill grates to prevent sticking.

Step 5: Place the seasoned catfish fillets on the hot grill and cook for 3-4 minutes per side, or until the fish develops a dark crust and flakes easily with a fork. The internal temperature should reach 145°F.

Step 6: Transfer the grilled catfish to serving plates and immediately top each fillet with a slice of the spicy herb butter, allowing it to melt over the hot fish.

Step 7: Serve immediately with your choice of sides such as grilled vegetables, rice, or a fresh salad.

Nutrition:

• Calories: 380 per serving
• Protein: 32g
• Fat: 25g
• Carbohydrates: 6g
• Sodium: 680mg
• Cholesterol: 115mg
• Fiber: 2g

Lemon-Garlic Catfish With Mediterranean Herb Rub

This grilled catfish recipe brings the vibrant flavors of the Mediterranean to your table with a zesty lemon-garlic marinade and aromatic herb rub. The combination creates a perfectly seasoned fish with a delightful char from the grill while keeping the flesh moist and flaky.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 lemons (1 zested and juiced, 1 sliced for garnish)
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

Instructions:

Step 1: In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, basil, thyme, cumin, paprika, coriander, salt, and pepper. Mix well to create your Mediterranean herb marinade.

Step 2: Place catfish fillets in a shallow dish and pour the marinade over them. Turn to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.

Step 3: Preheat your grill to medium-high heat (around 375-400°F). Clean and oil the grill grates to prevent sticking.

Step 4: Remove the catfish from the marinade, allowing excess to drip off.

Step 5: Place the fillets on the preheated grill, skin side down first if the skin is still on. Grill for 4-5 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 6: Transfer the grilled catfish to a serving platter. Sprinkle with fresh parsley and mint, and garnish with lemon slices.

Step 7: Let the fish rest for 2-3 minutes before serving to allow the juices to redistribute.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Fat: 15g
• Carbohydrates: 4g
• Fiber: 1g
• Sodium: 380mg
• Vitamin C: 15% DV
• Calcium: 8% DV
• Iron: 10% DV

Honey-Glazed Catfish With Citrus Salsa

This succulent honey-glazed catfish pairs perfectly with a bright, zesty citrus salsa that adds a revitalizing contrast to the sweet, caramelized fish.

The honey glaze creates a beautiful golden crust when grilled, while the citrus salsa brings a burst of sunshine to this easy summer dish. Ready in under 30 minutes, it’s perfect for weeknight dinners or weekend gatherings.

Ingredients:

• 4 catfish fillets (about 6 ounces each)
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper (optional)
• 1 orange, peeled and diced
• 1 grapefruit, peeled and diced
• 1 lime, juiced
• ½ red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• Salt to taste

Instructions:

Step 1: In a shallow dish, whisk together the honey, 1 tablespoon olive oil, soy sauce, garlic, paprika, black pepper, and cayenne pepper (if using) to create the glaze.

Step 2: Place the catfish fillets in the mixture, coating both sides. Allow to marinate for 15 minutes at room temperature.

Step 3: While the fish marinates, prepare the citrus salsa. In a bowl, combine the diced orange, grapefruit, lime juice, red onion, jalapeño, cilantro, remaining 1 tablespoon olive oil, and salt to taste. Mix gently and set aside.

Step 4: Preheat your grill to medium-high heat (about 375-400°F). Oil the grates to prevent sticking.

Step 5: Remove the catfish from the marinade, letting excess drip off. Place the fillets on the grill and cook for 4-5 minutes per side, or until the fish flakes easily with a fork.

Step 6: During the last minute of cooking, brush the remaining honey glaze over the fillets to create a caramelized finish.

Step 7: Transfer the grilled catfish to serving plates and top generously with the citrus salsa. Serve immediately.

Nutrition:

• Calories: 320
• Protein: 28g
• Fat: 15g
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 18g
• Sodium: 580mg

Tandoori-Spiced Catfish With Cucumber Raita

Tandoori-spiced catfish brings the aromatic flavors of Indian cuisine to this classic Southern fish. The tender catfish fillets are marinated in a rich blend of yogurt and spices, then grilled to perfection.

Paired with a cooling cucumber raita, this dish offers a delightful balance of heat and refreshment that’s perfect for summer evenings or special gatherings.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 1 cup plain yogurt, divided
• 2 tablespoons tandoori spice blend
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon vegetable oil
• 1 cucumber, peeled, seeded and finely diced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh cilantro, chopped
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

Step 1: In a bowl, combine ¾ cup yogurt, tandoori spice blend, lemon juice, garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Mix well to create the marinade.

Step 2: Pat the catfish fillets dry with paper towels. Place them in a shallow dish and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably 2-3 hours.

Step 3: While the fish marinates, prepare the cucumber raita. In a medium bowl, combine the remaining ¼ cup yogurt, diced cucumber, mint, cilantro, and ½ teaspoon cumin. Season with salt and pepper, mix well, and refrigerate until ready to serve.

Step 4: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Step 5: Remove the catfish from the marinade, allowing excess to drip off. Brush the fillets lightly with vegetable oil.

Step 6: Grill the catfish for 3-4 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 7: Transfer the grilled catfish to serving plates and top each fillet with a generous spoonful of cucumber raita. Serve with lemon wedges on the side.

Nutrition:

• Calories: 245 per serving
• Protein: 28g
• Fat: 12g
• Carbohydrates: 6g
• Fiber: 1g
• Sodium: 320mg
• Calcium: 15% DV
• Iron: 8% DV

Coconut-Lime Catfish With Tropical Fruit Salsa

Transport your taste buds to a tropical paradise with this vibrant coconut-lime catfish dish. The tender catfish fillets are marinated in a zesty coconut-lime mixture before being grilled to perfection and topped with a colorful fruit salsa that adds the perfect balance of sweet and tangy flavors to the mild fish.

Ingredients:

• 4 catfish fillets (about 6 ounces each)
• 1 cup coconut milk
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 tablespoons coconut oil

For the tropical fruit salsa:

• 1 cup diced pineapple
• 1 cup diced mango
• ½ cup diced papaya
• ¼ cup diced red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 small jalapeño, seeded and minced (optional)
• 1 tablespoon lime juice
• 1 teaspoon honey
• Pinch of salt

Instructions:

Step 1: In a shallow dish, combine coconut milk, lime juice, garlic, ginger, cumin, turmeric, cayenne pepper (if using), salt, and pepper. Whisk until well combined.

Step 2: Place catfish fillets in the marinade, turning to coat both sides. Cover and refrigerate for 30 minutes to 1 hour.

Step 3: While the fish marinates, prepare the tropical fruit salsa. In a medium bowl, combine pineapple, mango, papaya, red bell pepper, cilantro, jalapeño (if using), lime juice, honey, and salt. Stir gently to combine. Cover and refrigerate until ready to serve.

Step 4: Preheat the grill to medium-high heat (about 375-400°F). Oil the grill grates to prevent sticking.

Step 5: Remove the catfish from the marinade, letting excess drip off. Brush both sides lightly with coconut oil.

Step 6: Grill the catfish for 3-4 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 7: Transfer the grilled catfish to serving plates and top each fillet with a generous portion of the tropical fruit salsa.

Step 8: Serve immediately with lime wedges and additional chopped cilantro if desired.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 8g
• Sodium: 180mg

Smoky Paprika and Herb Crusted Catfish

Smoky paprika and herb crusted catfish brings the perfect blend of Southern comfort and sophisticated flavor to your dining table. This simple yet elegant dish features a crispy coating of aromatic herbs and smoky paprika that enhances the mild, sweet flavor of catfish without overpowering it.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (optional)
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges for serving

Instructions:

Step 1: Preheat your grill to medium-high heat (about 400°F). Be certain the grates are clean and lightly oil them to prevent sticking.

Step 2: Pat the catfish fillets dry with paper towels. This helps the seasoning adhere better and guarantees a crispy crust.

Step 3: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, salt, and cayenne pepper (if using).

Step 4: Brush both sides of each catfish fillet with olive oil, then generously coat with the herb and spice mixture, pressing it gently to adhere.

Step 5: Place the seasoned catfish fillets on the preheated grill, skin side down first if the skin is still on.

Step 6: Grill for 4-5 minutes on each side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 7: Carefully remove the fish from the grill and transfer to serving plates. Sprinkle with fresh chopped parsley and serve immediately with lemon wedges.

Nutrition:

• Calories: 265 per serving
• Protein: 32g
• Fat: 14g
• Carbohydrates: 4g
• Fiber: 2g
• Sodium: 650mg
• Cholesterol: 85mg

Thai Chili Glazed Catfish With Cilantro-Lime Sauce

This vibrant Thai-inspired catfish dish brings together the perfect balance of sweet, spicy and tangy flavors. The catfish fillets are glazed with a honey-chili sauce and grilled to perfection, then topped with a rejuvenating cilantro-lime sauce that cuts through the heat and complements the tender fish beautifully.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 3 tablespoons honey
• 2 tablespoons Thai chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 small jalapeño, seeded and minced
• 1/4 cup Greek yogurt
• Salt and pepper to taste
• Lime wedges for serving
• 2 green onions, sliced for garnish

Instructions:

Step 1: Preheat your grill to medium-high heat (about 375-400°F). Clean and oil the grates to prevent sticking.

Step 2: In a small bowl, mix together honey, Thai chili sauce, soy sauce, half of the ginger, and half of the garlic to create the glaze.

Step 3: Pat the catfish fillets dry with paper towels and brush them with olive oil. Season with salt and pepper on both sides.

Step 4: Place the catfish fillets on the preheated grill, skin side down. Grill for about 4 minutes.

Step 5: Carefully flip the fillets and brush the glaze generously on the cooked side. Continue grilling for another 3-4 minutes, or until the fish flakes easily with a fork.

Step 6: While the fish is cooking, prepare the cilantro-lime sauce by combining chopped cilantro, lime juice, remaining ginger and garlic, jalapeño, and Greek yogurt in a small bowl. Mix well and season with salt to taste.

Step 7: Remove the fish from the grill and brush with any remaining glaze.

Step 8: Serve the catfish fillets topped with the cilantro-lime sauce, garnished with sliced green onions and lime wedges.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Fat: 12g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 10g
• Sodium: 520mg

Southwest Spiced Catfish Tacos With Avocado Crema

These Southwest-spiced catfish tacos bring together the delicate flavor of catfish with bold Southwestern spices, all topped with a cooling avocado crema.

The combination of smoky, spicy catfish fillets with fresh toppings creates a perfect balance in each bite, making this an ideal choice for a vibrant weeknight dinner or casual entertaining.

Ingredients:

• 1 lb catfish fillets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 8 small corn tortillas
• 2 ripe avocados
• ¼ cup Greek yogurt
• 1 lime, juiced and zested
• 2 cups shredded cabbage
• ¼ cup chopped cilantro
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• 1 cup diced tomatoes
• ¼ cup red onion, finely diced

Instructions:

Step 1: In a small bowl, mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, salt, and black pepper to create the Southwest spice blend.

Step 2: Pat the catfish fillets dry with paper towels and rub them generously with the spice mixture, ensuring both sides are well coated.

Let them sit for 15 minutes to absorb the flavors.

Step 3: While the fish is marinating, prepare the avocado crema by combining the flesh of 2 ripe avocados, Greek yogurt, half of the lime juice, lime zest, and a pinch of salt in a food processor or blender.

Blend until smooth and creamy, then set aside.

Step 4: Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.

Step 5: Grill the catfish fillets for about 3-4 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.

Step 6: While the fish is grilling, warm the corn tortillas on the grill for about 30 seconds per side.

Step 7: Break the grilled catfish into chunks and assemble your tacos: spread a spoonful of avocado crema on each tortilla, add the catfish pieces, then top with shredded cabbage, diced tomatoes, red onion, jalapeño slices, and cilantro.

Step 8: Squeeze the remaining lime juice over the assembled tacos and serve immediately.

Nutrition:

• Calories: 380 per serving
• Protein: 25g
• Fat: 22g
• Carbohydrates: 24g
• Fiber: 7g
• Sodium: 320mg
• Sugars: 3g

Maple-Mustard Catfish With Grilled Vegetable Medley

This delightful summer dish combines the natural sweetness of maple syrup with tangy mustard to create a flavorful glaze for grilled catfish.

Paired with a colorful medley of seasonal vegetables, this meal offers a perfect balance of protein and nutrients while keeping preparation simple for busy weeknights or weekend gatherings.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 zucchini, sliced lengthwise
• 1 yellow squash, sliced lengthwise
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1 red onion, cut into thick rounds
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh chopped parsley

Instructions:

Step 1: Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.

Step 2: In a small bowl, combine maple syrup, both mustards, minced garlic, smoked paprika, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Whisk until well blended to create the maple-mustard glaze.

Step 3: Pat the catfish fillets dry with paper towels and place them on a plate. Brush half of the maple-mustard mixture onto both sides of the fish, reserving the rest for basting during cooking.

Step 4: In a large bowl, toss the zucchini, yellow squash, bell peppers, and red onion with olive oil, lemon juice, remaining salt, and black pepper until evenly coated.

Step 5: Place the vegetables on the grill and cook for 3-4 minutes per side, until they’ve nice grill marks and are tender but still slightly crisp. Remove to a platter and cover loosely with foil to keep warm.

Step 6: Place the catfish fillets on the grill, skin side up if skin is still attached. Grill for about 3-4 minutes, then carefully flip and baste with additional glaze. Cook for another 3-4 minutes until the fish flakes easily with a fork.

Step 7: Transfer the grilled catfish to serving plates, arrange the grilled vegetables alongside, and drizzle any remaining glaze over the fish. Garnish with fresh chopped parsley before serving.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 18g
• Fat: 16g
• Fiber: 3g
• Sugar: 12g
• Sodium: 480mg
• Cholesterol: 85mg

Final Thoughts

Ready to elevate your summer gatherings?

These nine grilled catfish recipes transform an everyday fish into spectacular dishes bursting with global flavors.

You’ll taste the smoky char complementing each unique seasoning blend, from spicy Cajun to aromatic tandoori.

Isn’t it amazing how simple ingredients can create such memorable meals?

Serve these flavorful creations alongside colorful sides for a complete outdoor feast that’ll have everyone asking for your grilling secrets.