Food Network UK

Grilled Catfish with Fresh Thyme, Garlic and Lemon

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  • This light and healthy fish recipe is perfect dinner party fare.
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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced thickly
  • 4 (170g-225g) skinless catfish fillets
  • 2 teaspoons Emeril's Original Essence or Creole Seasoning, recipe follows
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground white pepper, plus more to taste
  • 1 teaspoon fresh thyme leaves
  • 1 lemon, halved
  • 1 tablespoon Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh parsley, optional
  • Lemon wedges, for serving, optional

  • For the Creole Seasoning:

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Use imperial measurements

Method

How to make Grilled Catfish with Fresh Thyme, Garlic and Lemon

Position a rack about 4-inches from the grill element and preheat the grill.

Line a rimmed baking sheet with aluminum foil. Drizzle 1 tablespoon of the olive oil on the pan, spread the onion Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices in one layer and drizzle with another tablespoon olive oil and season lightly with salt, and pepper. Season the catfish fillets on both sides with the Essence, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme. Place the fillets on top of the onion Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices . Squeeze the lemon juice over the fillets and drizzle with the remaining tablespoon of olive oil.

Place the baking sheet under the broiler and cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

Remove the fillets from the oven and serve immediately, sprinkled with the fresh parsley, if using, and garnished with lemon wedges, if desired.