Best Broiled Smokie Catfish Recipes

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PAT'S SMOKED CATFISH



Pat's Smoked Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

1 quart buttermilk
2 tablespoons hot sauce
4 large catfish fillets
2 teaspoons dried oregano
1 teaspoons dehydrated lemon peel
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Olive oil
2/3 cup plain yogurt
2/3 cup sour cream
2 tablespoons orange juice
1 teaspoon cayenne pepper
1 clove garlic, finely chopped
1 tablespoon finely chopped green onion
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
Dash hot sauce
Salt and freshly ground black pepper

Steps:

  • Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels.
  • Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F.
  • Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets.
  • Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce.
  • Add all the ingredients to a serving bowl and serve with the smoked catfish.

BROILED, "SMOKIE" CATFISH



BROILED,

Simple, rainy-day menu. Very quick, yet nourishing. Serve with baked potato and your favourite steamed veggies.

Provided by TOOLBELT DIVA

Categories     Catfish

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

4 catfish fillets
3 tablespoons soy sauce
1 tablespoon fresh-squeezed lemon juice
1/4 teaspoon garlic powder
2 teaspoons liquid smoke flavoring

Steps:

  • Preheat broiler pan for five minutes.
  • Coat pan with shortening spray.
  • In a small bowl, combine soy sauce, lemon juice, garlic powder, and liquid wood-smoke flavouring.
  • Place catfish on broiler pan.
  • Brush with soy sauce mixture.
  • Broil three inches from heat for 4- 6 minutes, basting occasionally for 3 minutes or until catfish flakes easily.

Nutrition Facts : Calories 224.3, Fat 12.1, SaturatedFat 2.8, Cholesterol 74.7, Sodium 838.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 26.2

BROILED CATFISH



Broiled Catfish image

Make and share this Broiled Catfish recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Catfish

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon parsley, finely chopped
1/2 cup lemon juice
2 cloves garlic, chopped
1 cup white wine
1/8 teaspoon black pepper or 1/8 teaspoon white pepper
1 lb boneless catfish, cleaned

Steps:

  • Mix the oil, parsley, lemon juice, garlic, wine, and pepper in a nonmetallic bowl.
  • Put the catfish into the marinade and refrigerate for at least two hours.
  • Preheat the broiler and brush the hot rack with the marinade.
  • Broil close to the heat for approximately 5 minutes until the fish flakes with a fork.

CREOLE BROILED CATFISH



Creole Broiled Catfish image

This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.

Provided by Adrian Miller

Categories     Main Dish Catfish

Time 20m

Yield 8

Number Of Ingredients 5

8 (8 ounce) fillets catfish
¼ cup olive oil
1 tablespoon seasoned pepper
1 tablespoon garlic powder with parsley
1 tablespoon spicy seasoned salt

Steps:

  • Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
  • Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
  • Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
  • Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg

CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Steps:

  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

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