Grilled Catfish Fillets

Grilled Catfish on plate
Reuben Wu/Getty Images
Ratings (4)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
671 Calories
28g Fat
17g Carbs
68g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

By marinating and basting these catfish fillets you don't have to worry about them drying out. This combination adds a fresh flavor to the catfish without overpowering it.


  • 1 pound/450 g catfish fillets
  • 1 cup/240 mL chardonnay wine
  • 1/2 cup/120 mL chopped fresh cilantro
  • 1/4 cup/60 mL lime juice
  • 2 tablespoons/30 mL olive oil
  • 2 tablespoons/30 mL dry mustard
  • 2 tablespoons/30 mL chili powder
  • 2 teaspoons/10 mL black pepper
  • 1 teaspoon/5 mL salt

Steps to Make It

Preheat grill. 

Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl.

Transfer half the marinade mixture to another bowl to use for basting catfish. Add the catfish to the first bowl and marinate for 15 minutes. Drain fillets and discard used marinade. 

Place fillets on an oiled grill rack. Grill 4 inches from the heat source, basting with the extra bowl of marinade, for about 3 minutes on each side, or until the meat of the fish flakes easily when tested with a fork and internal temperature reaches 145-150 F. Turn fish over only once during cooking process.