Maryland Grilled Blue Catfish with Lemon and Herbs

Introduction

Blue catfish is an invasive species, but it’s also a delicious and sustainable option for grilling. This Maryland-style grilled blue catfish recipe brings out the best flavors by searing it at a high temperature on the Arteflame grill before gently finishing it on the flat cooktop. With fresh lemon, aromatic herbs, and buttery goodness, this dish is flavorful, juicy, and packed with amazing texture. Perfect for a light summer meal or a seafood feast!

Ingredients

• 4 blue catfish fillets
• 2 lemons (1 sliced, 1 juiced)
• 4 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 tsp smoked paprika
• 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 soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and ignite the paper.
4. Allow the fire to build for about 20 minutes until the grill reaches searing temperatures.

Step 2: Prepare the catfish fillets

1. Pat the blue catfish fillets dry with paper towels.
2. Season both sides with salt, black pepper, and smoked paprika.
3. In a small bowl, combine the melted butter, minced garlic, lemon juice, parsley, dill, and thyme.
4. Brush the herb butter mixture generously onto both sides of the fillets.

Step 3: Sear the catfish fillets

1. Place the catfish fillets onto the center grill grate of the Arteflame.
2. Sear for about 1-2 minutes per side to lock in the juices and develop a golden crust.
3. Use a spatula to gently flip the fillets.

Step 4: Finish cooking on the flat cooktop

1. Move the seared catfish fillets to the flat cooktop surrounding the center grill grate.
2. Continue cooking for an additional 4-5 minutes per side, until the fillets reach an internal temperature of 135°F.
3. Remove from the grill when the internal temperature is 120°F, as it will continue to cook after being removed.

Step 5: Serve with grilled lemon slices

1. Place lemon slices on the griddle and grill for 1-2 minutes until caramelized.
2. Plate the catfish fillets and top with grilled lemon slices.
3. Drizzle any remaining herb butter over the top before serving.

Tips

• Always preheat your grill for even cooking and better searing.
• Use fresh herbs for the best flavor—dried herbs won’t give the same result.
• If you like a smoky flavor, consider adding a small piece of smoking wood to the fire.
• Don’t overcook the catfish; it’s best when flaky and tender.

Variations

1. Spicy Cajun Catfish: Add 1 tsp of Cajun seasoning to the herb butter mixture for a bold, spicy twist.
2. Garlic Butter Catfish: Use extra minced garlic and a touch of red pepper flakes for a garlicky, spicy kick.
3. Lemon Pepper Catfish: Increase the black pepper and add a lemon zest rub for bright citrusy flavors.
4. Asian-Inspired Catfish: Replace herbs with 1 tbsp ginger, 1 tsp soy sauce, and 1 tsp sesame oil for an umami-rich marinade.
5. Herb-Crusted Catfish: Mix ½ cup Panko breadcrumbs with minced herbs and press onto the fillets before grilling.

Best Pairings

• Grilled asparagus or zucchini
• Garlic butter rice
• Roasted sweet potatoes
• A crisp white wine like Sauvignon Blanc
• Fresh garden salad with vinaigrette

Conclusion

This Maryland grilled blue catfish recipe is a fantastic way to enjoy a sustainable, delicious seafood dish bursting with flavor. By using the Arteflame grill, you lock in the juices with a high-heat sear and finish the fish to tender perfection on the flat cooktop. Whether enjoyed on its own or with one of the delicious variations, this dish is sure to impress!