Grilled Catfish with Red Rice and Lemon Butter Recipe
This is a truly delicious meal. Our kids loved it as much as we did. We made a version of the fish with Lemon pepper because we thought the Creole seasonings would be too hot, but they ended up loving the Creole fish. If you're trying to conserve calories, you can leave off the Lemon Butter and just serve with fresh lemon wedges. It's delicious either way!
Ingredients
- 3 pounds Catfish fillets (red snapper, flounder, or sea bass can substitute)
- 1-2 tsp Creole seasoning
- 2 lemons cut into wedges
- Flat Leaf parsley or rosemary for garnish
- Olive oil or olive oil spray for greasing
- For the Rice
- 4 Tbsp butter
- 1 small onion or 1/2 med. onion chopped
- 1 celery stalk, diced
- 3 small garlic cloves, minced
- 1 cup long grain rice
- 4 green onions, thinly sliced
- 2 medium tomatoes, diced
- 1 Tbsp chopped, flat-leaf parsley
- 1 14oz can chicken broth
- 1 tsp kosher salt
- 3 small bay leaves
- For Sauce (optional)
- 1/3 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/2 tsp Cider vinegar
- 1/2 tsp minced shallot or small onion
- 1 garlic clove, minced
- 1/2 tsp. fresh thyme leaves
- 8 Tbsp butter
- 1/2 tsp grated lemon zest
- 1/2 tsp Kosher salt
- Pinch of freshly ground pepper
Directions
- Make sauce by combining wine, lemon juice, shallot, garlic, vinegar, and thyme in a saucepan. Bring to boil, reduce heat to med-high, and simmer until reduced to 1/4 cup...about 10 minutes. Reduce to med-low and half butter, whisking until just melted, then add rest of butter.Whisk in lemon zest, salt and pepper, and set aside.
- For the rice, melt butter over medium heat in a large sauce pan. Add onion, celery and garlic and cook about 3 minutes until softened. Stir in green onions, tomatoes, parsley, and rice and cook 2 minutes stirring. Stir n 1/4 cup water, chicken broth, salt and bay leaves, then bring to boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove sauce pan from heat and let stand. (Don't worry if very bottom layer of rice is a little burned or crusty...this is natural and also delicious if you can scrape it up!
- For fish, preheat grill and grease with olive oil. (Tip...spray or brush olive oil directly on fish, instead of on grill, to get maximum effect with minimum use of oil) Sprinkle Creole seasoning liberally over the fish so that it has a nice, redish coat. Grill fillets over medium-high heat, until firm and opaque throughout, about 2.5 minutes per side. Grill lemon wedges on medium-high about 30 seconds per side for looks (optional).
- Reheat sauce over low heat. Spoon rice onto plates (removing bay leaves if you see them), place a fillet on top of rice, and spread with sauce or serve sauce on the side. Garnish with lemon wedges, parsley and/or rosemary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 685g | |
| Recipe makes 4 servings | |
| Calories 995 | |
| Calories from Fat 543 | 55% |
| Total Fat 61.07g | 76% |
| Saturated Fat 28.08g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 1479mg | 62% |
| Potassium 1465mg | 42% |
| Total Carbs 47.15g | 13% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.68g | 2% |
| Protein 59.1g | 95% |
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Reviews
June 29, 2009
This is a great summer BBQ dish. Flavorful and spicy, but not overwhelmingly hot. I'd make the Lemon-Butter optional, as this is very tasty without it. I was surprised how much our kids loved it too.I've cooked/tasted this recipe!This is a variation
February 24, 2011
This was great! I loved the lemon butter!!! It was a little salty...but I guess that is just from the creole sauce, so not much you can do there... My son ate it but it was too spicy for my daughter.I've cooked/tasted this recipe!
