Grilled Catfish with Pecan Glaze
There are tons of recipes out there for fried catfish, but we’ll be grilling our fish today. Lots of folks don’t dare do this because the white, flaky fish can easily fall apart on you, but I’ll show you tried and true tricks to keep that from happening. You’ll be left with delicious, grilled fish that you’ll want to make again and again.
- Start with fish that’s about 3/4 thawed out.
- Dip your fish in an egg wash (and we’ll mix ours with Catalina dressing) to keep it from sticking to the grill.
- Make sure to get your grill really hot.
- Time to grease your grill. When you think you’ve done greasing, grease it some more!
- Use a spatula about the same size as your fish fillet, that way you can get it under there and off the grill quick.
Grilled Catfish with Brown Sugar Pecan Glaze
Ingredients
- 2 - 4 catfish filets ¾ thawed
- 1 egg beaten
- ¾ cup Catalina dressing
- RRR Mesquite seasoning or all-purpose seasoning or salt and pepper to taste (mesquite available here: https://kentrollins.com/shop-1/
- 3 TBSP of butter
- 1/2 cup finely chopped pecans
- 2 TBSP light brown sugar
- ¼ cup whiskey we used Wild Turkey Honey
Instructions
- Preheat a grill to hot.
- In a bowl, combine the egg and dressings. Generously coat both sides of the filets in the mixture and set on a plate. Generously season both sides of the filets with the Mesquite seasoning or salt and pepper. Gently pat in.
- Grease the grates with oil or spray butter. Place the fish on the grill and close the lid to retain the smoke flavor. Grill about 3 - 4 minutes per side or until flaky.
- Meanwhile, in a cast iron skillet melt the butter until it starts to simmer. Stir in the pecans and cook for about 2 minutes stirring occasionally. Be sure not to burn the butter.
- Pour in the whiskey and bring to a boil, stirring constantly. Cook 1 - 2 minutes or until mixture reduces slightly.
- Top the filets with the pecan glaze and serve immediately.
Tried this recipe?Let us know how it was!
