Barbecue Catfish | Grilled Catfish with BBQ Glaze on Big Green Egg

Barbecue Catfish | Grilled Catfish Recipe

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Catfish is great prepared on the grill - and this is my recipe for Barbecue Catfish.

I’m firing up my Big Green Egg, but you can use any grill for this technique. Bring the grill temperature up to 400⁰ or medium high temperature.

To create a flat grilling surface; I’m using the back side of my grill grates. Just flip them over on the existing grate and spray a little vegetable cooking spray on the surface. This helps keep the fish from sticking.

Drizzle olive oil over the filets and season each side with Lemon Pepper and Killer Hogs Hot BBQ Rub.

Slice a couple lemons and limes into rounds and place 2-3 on the cooking surface. Top the lemon/lime slices with a single filet and grill for 4 minutes.

After 4-5 minutes, Brush the bbq butter glaze* over the top of each filet and continue to cook for 5 additional minutes.

BBQ Butter Glaze:
½ cup Killer Hogs The BBQ Sauce
½ stick Butter melted
1 Tablespoon Hot Sauce
2 teaspoons Lemon Juice

After 9 total minutes of grilling, carefully flip each filet directly onto the grillgrate surface for 1 minute. This step sears the top side and caramelizes the glaze.

Don’t walk away at this point because it can burn in a hurry. It only needs about 1 minute then remove the fish from the grill. I like to serve these BBQ Catfish filets with a pineapple slaw.

The sweet creaminess of the slaw goes really well with the spice and citrus notes of the barbecue catfish.

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