Grilled Nebraska Catfish with Lemon Butter Sauce

Introduction

Grilling Nebraska-raised catfish fillets on the Arteflame grill brings out unbeatable flavors. The high-heat sear locks in moisture, while the large griddle surface ensures perfect cooking. Topped with a sizzling lemon butter sauce, this dish is packed with taste and texture.

Ingredients

• 4 Nebraska-raised catfish fillets
• 4 tbsp unsalted butter, melted
• 1 lemon, juiced
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill.
3. Stack firewood over the oiled napkins.
4. Light the paper napkins and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the catfish fillets

1. Pat the catfish fillets dry with a paper towel.
2. In a small bowl, mix garlic powder, smoked paprika, salt, and black pepper.
3. Rub the seasoning mix evenly over both sides of each fillet.

Step 3: Grill the catfish

1. Place the fillets onto the Arteflame flat cooktop near the center where the heat is higher.
2. Cook for 3-4 minutes per side, flipping gently with a spatula.
3. When the internal temperature reaches 130°F, remove from the grill as they will continue cooking to the perfect 145°F.

Step 4: Make the lemon butter sauce

1. On the flat griddle cooktop, melt the butter.
2. Add lemon juice and chopped parsley, stirring to combine.
3. Drizzle the warm lemon butter sauce over the grilled catfish before serving.

Tips

• Use fresh Nebraska-raised catfish for the best flavor and texture.
• Be sure to remove the catfish from the grill at 130°F to prevent overcooking.
• The Arteflame cooktop provides excellent heat distribution, so adjust your fillets between heat zones as needed.
• Serve immediately to enjoy the full flavor of the lemon butter sauce.

Variations

1. Spicy Cajun: Add 1 tsp Cajun seasoning for a bold, spicy kick.
2. Garlic Herb: Mix 1 tsp Italian seasoning with minced garlic for an herby twist.
3. Honey Mustard: Drizzle honey mustard glaze over the fillets for a sweet-savory flavor.
4. Parmesan Crusted: Coat with grated Parmesan before grilling for a crispy, cheesy finish.
5. Smoky Maple: Brush with maple syrup and sprinkle smoked paprika for deep, smoky sweetness.

Best pairings

• Grilled asparagus with garlic butter
• Charred corn on the cob
• Roasted sweet potato wedges
• Lemon rice pilaf
• Crisp white wine like Sauvignon Blanc

Conclusion

Grilling Nebraska catfish on the Arteflame grill ensures a perfectly cooked fillet with a delicious lemon butter sauce. Take advantage of the Arteflame’s even heat distribution to get the best texture and taste out of your seafood.