Spicy Grilled Catfish Filets

Spicy Grilled Catfish Filets – Really Tasty

Mmmm, yummy, and Spicy Grilled Catfish Filets! I have a hard time getting my family to eat fish, but they loved this one!


This is a really tasty, economical, and different way to enjoy fish!

Lots of flavor from the marinade and easy cleanup! Winners in my book.

This is best marinated for at least an hour but no more than 2 hours. In a pinch, just let it marinate while the grill is heating.

I am sure this would work very well on any firm, mild fish.

When I made this I was a little crunched in the time department so I only got to marinate it for 1 hour and it was delicious. Plan ahead!

You can use a cast-iron skillet instead of your grill on a rainy day.

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Spicy Grilled Catfish Filets
Prep Time
15 mins
Cook Time
8 mins
Marinating Time
2 hrs
Total Time
2 hrs 23 mins

These Spicy Grilled Catfish Filets are loved by family in spite of the fact that they are not big fish eaters@

Course: Main Course
Cuisine: American
Keyword: Spicy Grilled Catfish Filets
Servings: 4
  • 24 ounces catfish fillets or 24 ounces other mild fish
  • 1 ⁄4 cup lemon juice
  • 1 ⁄4 cup vegetable oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fresh ginger finely chopped or 2 teaspoons ground ginger
  • 6 garlic cloves finely chopped, about 1 Tbsp
  • 3 green onions chopped, green and white parts
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 ⁄2 teaspoon cayenne pepper adjust to taste
  • lemon wedge optional
  • parsley chopped (optional)
  1. Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
  2. Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
  3. Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
Recipe Notes

NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.



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Recipe based on one by Mamas Kitchen Hope
Photo by SharonChen