Grilled Catfish Recipe

If you have never tried catfish you are missing out on an amazing taste. Catfish is easy to cook with and can be very satisfying if you have the right recipe. While the cream cheese and bacon in this recipe may make it less healthy than other grilled fish recipes it is an amazing dish that you will likely find yourself making time and time again.

This dish has a lot of color thanks to the pimento strip garnish. Make sure you use high quality bacon as the strips will transfer a lot of flavor to the fillets. There are ways to cut down on the sodium and fat. Try using light cream cheese and reduced sodium bacon in order to make this dish a little easier on the waistline.

If you find that the toothpicks smoke too much while you are cooking the fish try placing the catfish fillets on the grill with the seam side down. You can also soak toothpicks or wrap them with foil to try and keep them from charring and smoking while the fillets are cooking.

Ingredients
2 lbs catfish fillets
1 Tbsp finely chopped onion
½ tsp table salt
1 tsp parsley (dried)
¼ tsp freshly cracked black pepper
1 tsp dried, ground thyme
1 tsp freshly squeezed lemon juice
½ tsp salt
1 c. fresh bread crumbs
¼ tsp freshly cracked black pepper
3 Tbsp cream cheese
Partially cooked bacon (cooked but still flexible enough to wrap around fish)
1 Tbsp freshly squeezed lemon juice
Lemon slices
1 Tbsp finely chopped celery
Pimento strips for garnish

Method of Preparation
Mix ½ tsp salt and ¼ tsp pepper and use to season fillets. Sprinkle 1 tsp of freshly squeezed lemon juice over fillets.

In bowl, mix cream cheese, bread crumbs, remaining lemon juice, celery, onion, parsley, thyme, ½ tsp salt and 1/4tsp pepper to form stuffing. Divide stuffing into the same number of portions as you have catfish fillets.

Place a single portion of stuffing at one end of each fillet and roll fillet around the stuffing. Take two bacon strips and wrap around each fillet. Use toothpick to prevent bacon from unwrapping.

Grease grill lightly. Grill at 350 degrees. Turn fish once during cooking. Fish will be cooked after 10 to 15 minutes or when it flakes easily with a fork.

To serve, remove toothpicks and garnish each fillet using strips of pimento and lemon slices.

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