Grilled Catfish Fillets

Grilled Catfish on plate
Reuben Wu/Getty Images
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
671 Calories
28g Fat
17g Carbs
68g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 671
% Daily Value*
Total Fat 28g 36%
Saturated Fat 7g 33%
Cholesterol 189mg 63%
Sodium 1727mg 75%
Total Carbohydrate 17g 6%
Dietary Fiber 6g 21%
Protein 68g
Calcium 174mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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

  1. Preheat grill. 

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

  3. 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. 

  4. 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.