HOW TO COOK WHOLE CATFISH ON THE GRILL RECIPES

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GRILLED WHOLE FISH RECIPE | MARTHA STEWART



Grilled Whole Fish Recipe | Martha Stewart image

Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.

Provided by Martha Stewart

Categories     Main Dish Recipes

Total Time 50 minutes

Prep Time 25 minutes

Yield Serves 2 to 4

Number Of Ingredients 10

2 whole branzino (each 1 to 1 1/2 pounds), cleaned, heads and tails left intact
6 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
2 thin wooden skewers or 6 toothpicks, soaked in water 30 minutes
Vegetable oil, for brushing
1 lemon, half thinly sliced, half cut into 2 wedges
3 sprigs dill, plus more for garnish (optional)
1 lime, half thinly sliced, half cut into 2 wedges
3 sprigs fresh basil, plus more for garnish (optional)
3 Thai or serrano chiles, left intact but split down 1 side

Steps:

  • Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
  • Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
  • Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
  • Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
  • Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
  • Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
  • Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
  • Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.

BLACKENED CAJUN WHOLE CATFISH - HY-VEE RECIPES AND IDEAS



Blackened Cajun Whole Catfish - Hy-Vee Recipes and Ideas image

Look for Responsible Choice whole catfish at Hy-Vee. To prepare, mix together a homemade seasoning using this recipe or pick up a Cajun seasoning blend in the spice aisle.

Provided by Hy-Vee Weekly Ad

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

1 tsp. of white pepper
1 tsp. of Hy-Vee garlic powder
1 tsp. of Hy-Vee onion powder
1 tsp. of Hy-Vee paprika
1 tsp. of Hy-Vee cayenne pepper
1 tsp. of Hy-Vee chili powder
1 tsp. of Hy-Vee salt
1 tsp. of Hy-Vee dried oregano
1 tsp. of Hy-Vee dried thyme
1 lbs. of skinless whole catfish
0.25 c. of Hy-Vee canola oil
0.5 c. of Hy-Vee unsalted butter
2 Meyer lemons

Steps:

  • 1.

    Combine white pepper, garlic powder, onion powder, paprika, cayenne pepper, chili powder, salt, oregano and thyme; mix well. Rub catfish in seasoning mix, pressing lightly to adhere seasoning to fish.

  • 2.

    In a large frying pan, heat oil to medium-high heat. Add butter.

  • 3.

    Once butter is melted, add fish and lemons. Cook 5 minutes, flip fish over, and remove lemon slices. Continue to cook fish 5 minutes while spooning oil and butter over the fish. Remove from heat and allow to rest in skillet before serving.

Nutrition Facts : Calories 470, FatContent 44g, SaturatedFatContent 17g, TransFatContent 1g, CholesterolContent 125mg, SodiumContent 710mg, CarbohydrateContent 3g, FiberContent 1g, SugarContent 0g, ProteinContent 18g

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